Butter. Roasted garlic. Smoky chipotle chiles.
Three of our favorite ingredients pair nicely together in an easy-to-make compound butter that gives any dish a hint of spice. Put a pat atop a steak, smear it on thick toasts with a pinch of sea salt or make your holiday turkey a little more interesting this year by rubbing the butter both over and under the skin.
To learn more, read "These Are Butter Days."
Chipotle and Roasted Garlic Compound Butter
Recipe from the Tasting Table Test Kitchen
Yield: 1 cup
Prep Time: 15 minutes
Cook Time: 30 to 40 minutes
Total Time: 45 to 55 minutes
1 head of garlic
1 tablespoon extra-virgin olive oil
1 7-ounce canned chipotle chiles in adobo
1 cup (2 sticks) unsalted butter, softened
2 teaspoons salt
1. Heat oven to 350°. Cut ¼ inch off the top of the head of garlic to expose the cloves. Drizzle the garlic with olive oil and wrap tightly in foil. Transfer to a small baking dish and bake until the cloves are very soft, 30 to 40 minutes. Remove from the oven and let cool. When it's cool enough to handle, squeeze the cloves into a small food processor.
2. Add the chiles, butter and salt to the processor and pulse until smooth. Using a rubber spatula, mound the butter onto a piece of parchment paper and roll it to form a cylinder. Twist the ends of the cylinder, then chill until firm, about 1 hour. Make ahead: Butter can be made and stored in the fridge for 2 weeks or frozen for up to 3 months.