Cilantro, Shallot, Lime Compound Butter is perfect for adding to grilled steaks or seafood.
When I was in college I worked in a fine-dining restaurant. It was an old house converted into a restaurant and only had 11 tables. The chef produced the most amazing food and since it was so small I was able to learn a ton from the chef.
This cilantro, shallot, lime compound butter comes from this restaurant. The chef would make up a half dozen compound butters and they were offered on different fish specials, chicken, and sometimes beef. One of my favorites that were created was the cilantro, shallot, lime butter.
Compound butters are simply butters with added ingredients. It’s a great way to add flavor to just about anything.
The butter is whipped together with the added ingredients, rolled into a log in waxed paper, and chilled.
When you are ready to use, simply slice off a piece. If you are adding to cooked meat or fish, place the slice of butter on top the last minute of cooking. This will help the butter start to melt. You could also pull the butter from the fridge and bring to room temperature and serve with crusty bread.
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If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Cilantro, Shallot, Lime Compound Butter
- 1 Cup Butter (Softened to room temperature)
- 2 Tablespoon minced fresh Shallot
- Zest from 1 Lime
- Juice from 1 Lime
- 1/4 Cup chopped Cilantro
- Place butter in a mixing bowl. Mix until smooth and soft.
- Add remaining ingredients. Mix just until all ingredients are incorporated.
- Place butter mixture onto a piece of waxed paper.
- Form into a log.
- Refrigerate until firm.
- When needed, simply cut off a slice and use.