Cilantro-Lime Compound Butter

This is the stuff of magic. Make a gigantic batch, roll it up like a giant Tootsie-Roll, shove it in your freezer, and slice of discs at will. This compound butter is the perfect topped for grilled steak, fish, chicken, even veggies. As it melts, you will be rewarded with a hit of intense buttery-lime flavor and aroma, and it will perfume every bite you eat.

1/2 cup salted butter, softened to room temperature

3 cloves garlic, minced

3 tablespoons cilantro, chopped finely

Zest & juice of 2 medium limes

Combine ingredients together and mix well. Roll up in waxed or parchment paper, then tighten the ends like a wrapped candy to form the shape better.

Chill until firm and serve sliced. This compound butter will keep in your freezer, tightly wrapped, for up to 3 months.

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.