Chipotle butter is a excellent way to add a rich, spicy, and smoky flavors to all kinds of foods. The technique we are going to use is the same as what would be used to make all sorts of flavored and herb butters. Ingredients with a high moisture content should be sautéed first to dehydrate them. These flavored butters are also called compound butter, beurres composes, or canapé butters.

Chili Peppers:

Ancho Chile Powder

Ghost Peppers

Cayenne Pepper

Chile de Arbol

Chipotle Chiles, Whole

Chipotle Powder

Crushed Red Pepper

Guajillo Powder

Habanero Powder

Jalapeño Powder

New Mexican Chile Powder

Paprika:

• Hungarian
• Smoked

Pasilla Powder

Other Spices:

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Other types of flavored butters that can be made with this same technique, some of the popular flavorings include all types of herbs, spices, garlic/onion, horseradish, lemon, mushrooms, mustard, olive, pimiento, strong cheeses, watercress and seafood butters that could include anchovy, Caviar, crab, lobster or shrimp meat. Of course multiple flavors can be included in one butter as well as ingredients just intended as colorings. A butter intended to be a sauce for grilled meat could include a couple of fresh herbs such as parsley and tarragon, lemon juice and pepper.

Ingredients:

	1 stick or a 1/2 cup room temperature butter or margarine.
	two teaspoons chipotle powder, or two medium dried chipotle chiles stemmed, seeded and ground.

Instructions:

Soft butter should be placed in a small bowel with the chipotle powder and thoroughly mixed and mashed until the butter is smooth and fluffy. Allow the mixture to sit at room temperature for two hours so the flavors can meld, mix thoroughly again, cover and refrigerate. Leave the chipotle butter in the refrigerator for about one hour until the butter has begun to set, but is still workable.

Lay out a sheet of wax or parchment paper and scoop the chipotle butter out on to the middle of the paper as evenly as possible in a row. Fold the paper in half and gently roll the butter back and forth between your hands to smooth and even out the roll. If the butter sticks, it is not cold enough and the wax paper with butter in it will need to be placed in the refrigerator for awhile to become firmer.

Once the butter has been formed into a smooth roll store it tightly wrapped with plastic film in the refrigerator or freezer for up to three weeks. Remove the chipotle butter before dinning and serving either thinly sliced, in balls, or as a roll. For spreadable chipotle butter that has been refrigerated, let it sit at room temperature for 30 minutes before serving.

These kinds of flavored butters are traditionally used to season grilled foods, meats, poultry, fish, and vegetables. Keep in mind that since butter is approximately 80% fat it will pick up the odors of other foods it is stored near.

Use as a spread, a garnish in cold hors d'oeuvre, or a ready-made sauce when applied to warm foods.

To make a chipotle garlic butter use the recipe above for "chipotle butter" and add two medium cloves of finely minced or pressed garlic.

 

Ingredients:

	1 stick or a 1/2 cup room temperature butter or margarine.
	two teaspoons chipotle powder, or two medium dried chipotle chiles stemmed, seeded and ground.
	2 medium cloves of garlic.

 

This recipe is perfect for making a savory garlic toast to accompany soups & stews.

Compound butters are mostly used for savory applications but do not forget sweet ingredients such as cinnamon, almond and other compound nut butters for sweet treats such as cinnamon rolls.

More Chipotle and Other Recipes

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