Chipotle Butter
"I am a chipotle addict and this is so simple and delicious. Use it in Sauce Batarde rather than plain butter to make a spicy, smoky sauce..."
- Ready In:
- 1hr 10mins
- Ingredients:
- 2
- Yields:
-
1 cup
ingredients
- 1 (7 ounce) can chipotle chiles in adobo
- 16 tablespoons unsalted butter
directions
- Puree chipotles and all sauce in processor.
- Make sure to scrape the bowl to get unprocessed parts well pureed.
- Add softened butter.
- Process until creamy.
- Place in a heavy saucepan over low heat.
- Soften mixture until it is very soft and smooth, stirring constantly.
- Don't overheat the butter/chipotle combination, it will break and not come back together.
- (Use a double boiler or bain marie if you must to make sure it doesn't get too warm.).
- Pour softened mixture into a fine chinoise. Let drain, gently pushing contents up the sides of the sieve, not pressing.
- After the mixture has gone through the chinois, there should be about 2 T of seeds and skins in the bottom. Discard these.
- This can be used in Sauce Batarde or just by itself on bread, fish or eating with a spoon.
- It will keep very well in the freezer, if covered tightly.
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RECIPE SUBMITTED BY
<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>
