Recipe Archive
Ancho-Chili Compound Butter
| Serving size: | 1½ pounds |
|---|---|
| Prep time: | 20 minutes |
| Difficulty: |  |
| Average Rating | |
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| Nugget Signature Recipe | |
Ingredients
- 2 oz. dried ancho chilies
- 1½ lbs. salted butter
- 1 tablespoon cracked black pepper
Preparation
Soak chilies in warm water until soft and pliant (about 10 minutes); remove and discard seeds, then purée.
Whip butter to light and fluffy consistency; add chili purée and pepper; mix thoroughly.
The butter can be used immediately, or you may create various shapes by using parchment paper or a pastry bag with your favorite "frosting" tips. Rolling butter in parchment paper allows you to store it for up to 1 month in the freezer.
To Roll in Parchment Paper:
Lay one 10" x 14" piece of parchment on the counter. Use rubber spatula to scrape butter from bowl onto the lower third of the paper. Lift bottom of paper, then fold over to cover butter completely; use hands to shape into a cylindrical form. Once its shaped, roll butter in paper to the opposite edge (like a Tootsie Roll); twist edges to seal.
When Using a Pastry Bag & Tip:
Pastry tips can be used to make a variety of shapes – from leaves to roses. However, when using this method all ingredients must be minced fine in order to pass through the tip you choose to use.
Add a dollop to grilled prawns or swordfish. Use to sauté Dover sole, tilapia or a myriad of summer vegetables.
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