Chili Garlic Lime Compound Butter from Platters and Boards

READY IN: 10mins


  • 12
    cup unsalted butter, at room temperature
  • 1
    teaspoon garlic and red chile paste
  • 1
    teaspoon fresh lime zest
  • 1 12
    teaspoons freshly squeezed lime juice (from about 1 lime)


  • Combine the butter, chili garlic paste, lime zest and juice, and salt in a food processor and process until the butter is smooth and the ingredients are completely incorporated, about 20 seconds.
  • Transfer the compound butter to a dish to serve right away or roll it up in parchment paper and store it in the refrigerator for at least 3 hours, or until firm.
  • Serve within 5 days or store it in the freezer, in an airtight container, for up to 6 weeks.
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