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Recipes Nugget Markets Signature Recipes

Ancho Chili Compound Butter

Prep time
20 minutes, plus 10 minutes soaking PT20M
Cook time
N/A PT0
Yield
1½ pounds
Difficulty
1 out of 5 on the difficulty scale
Compound Butters Nugget Markets signature recipes

Compound Butters

This simple yet versatile condiment can be used to take virtually any protein, starch, or vegetable to the next level. 

Ingredients

  • 2 ounces dried ancho chilies
  • 1½ pounds salted butter, room temperature
  • 1 tablespoon cracked black pepper

Preparation

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 and mix thoroughly.

Compound butter may be used immediately or rolled in parchment paper to freeze for up to 1 month.

To prep for freezing, lay out a 10x14-inch piece of parchment, then use a rubber spatula to scrape butter onto the lower third of the paper. Fold the bottom of the paper up to cover the butter completely, then shape it into a cylindrical form. Roll butter in paper to the opposite edge, then twist the edges to seal.