Chipotle Herb Butter

Click to enlarge

I love mixing herbs and spices into butter and using them on baked, broiled or char-broiled steak, pork chops or seafood.  This is one of my favorites.  FYI for those not familiar with herb butters, also known as compound butters, they are simple mixtures of softened butter and spices, herbs, seasonings that are then used in a variety of recipes, particularly on meats and fish.   This is a GREAT way to re-invent leftover steak. by the way.  It helps disguise that “leftover” taste that beef, in particular, gets when reheated.  This particular herb butter is also good for making garlic bread on your favorite low-carb bread or roll recipe.  When it comes to herb butters, the sky is the limit as to the different combinations of herbs you can create.  As you’ve probably guessed by other recipes here, I love fresh rosemary, garlic and onion powder and that combo makes a wonderful herb butter for pork done on the grill.  Another combination I’m quite fond of is fresh mint and cilantro.  Be creative and experiment!  This flavorful mixture is Induction friendly.


Herb Butter

1 stick salted butter (4 oz.)

1/4 c., chopped fine

1 small clove garlic, minced

¼ tsp. coarse, cracked black pepper

Dash chipotle chile powder or 1/2 canned Chipotle pepper, (canned in adobo sauce), seeded and mashed

DIRECTIONS:  On a paper plate, soften butter at room temperature and blend/mash all listed ingredients into it with a fork until smooth.   There are three approaches.  You can (1) serve the herb butter in a saucer or (2) reserve 2 tsp. and spoon the rest into the slots of candy/butter molds, freeze for 20 minutes and pop out the individual servings or you can (3) form the butter into a butter-shaped stick in plastic wrap, chill and slice off servings.  Your call.

Place 1 tsp. of the reserved butter on top.  Then place your meat or fish in your hot oven, broiler or on charcoal grill and cook to desired stage.  Turn meat when half done and place remaining tsp. of reserved herb butter on the cooked side.  Spread with a brush to distribute over the meat. Serve meat at once when fully cooked to the desired stage, remove to a serving platter and set for 10 minutes.  Slice and let your guests top their serving with another tsp. or two of the herb butter.  It melts as you eat.  YUM! 🙂

NUTRITIONAL INFO:  Allow 1 T. per serving, so this makes 8 servings.  Each serving (T.) has:

102 calories, 11.46 g  fat, 0.16 g  carbs, 0.03 g  fiber, 0.13 g NET CARBS, 0.15 g  protein, 81.4 mg. sodium


Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s