- Prep time
- 20 minutes PT20M
- Cook time
- 1½ pounds
This simple yet versitile condiment can be used to take virtually any protein, starch or vegetable to the next level.
- 2 ounces dried ancho chilies
- 1½ pounds salted butter
- 1 tablespoon cracked black pepper
Soak chilies in warm water until soft and pliant (about 10 minutes). Remove and discard seeds, then puree.
Whip butter to light and fluffy consistency, then add chili puree and pepper; mix thoroughly.
The butter can be used immediately, or rolled in parchment paper to freeze. You can also use a pastry bag with different tips to create decorative shapes. If using a pastry bag, be sure to finely mince any added ingredients so they will pass through the decorating tip unhindered.
To roll extra butter in parchment paper, first lay out one 10x14-inch piece of parchment on the counter. Use a rubber spatula to scrape butter onto the lower third of the paper. Lift bottom of paper, then fold over to cover butter completely and shape into a cylindrical form. Roll butter in paper to the opposite edge, then twist edges to seal. Rolling butter in parchment paper allows you to store it for up to 1 month in the freezer.
Add a dollop to grilled prawns or swordfish. Use to sauté Dover sole, tilapia or a myriad of summer vegetables.