Lime Butter Recipes

CHIPOTLE-LIME BUTTER

Steps:

• Mix the butter, lime zest, mint, chile powder, garlic and 1/2 teaspoon salt in a medium bowl with a rubber spatula until well blended. Serve at room temperature or transfer the butter to a piece of plastic wrap, wax paper or parchment and roll it up, twisting the ends to make a tight log. Keep in the refrigerator for up to a week or in the freezer for 2 months.

FRESH LIME CURD

Steps:

• Place the sugar, butter, lime juice, lime zest in the top of a double boiler; stir over medium-high heat until butter melts. Mix 2 tablespoons hot lime mixture into the eggs and stir to blend.
• Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes. Cool slightly and spoon into a clean, glass jar. Cover and refrigerate.

CILANTRO AND LIME BUTTER

Steps:

• In a mixing bowl, cream butter. Mix in cilantro, lime juice, and red pepper flakes. Season with salt to taste. Cover, and chill for at least 1 hour.

LIME BUTTER SAUCE

Steps:

• Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.

LIME BUTTER

Steps:

• Let butter soften to room temperature.
• Beat in other ingredients.
• Pack butter into molds or crocks or form balls with a melon baller.
• Chill for at least 3 hours before serving.
• Can be stored for upto 1 month in the refrigerator or 3 months in the freezer.

LIME BUTTER

Steps:

• Puree garlic with lime juice, salt, and pepper in a blender until smooth.
• With motor running, add melted butter and blend until emulsified, about 30 seconds.
• Note: can be made 1 day ahead and chilled, covered, Stir before using.

KEY LIME BUTTER

Steps:

• In a saute pan over med heat, add 1 T butter and shallots and cook 1 min. Add wine and cook 5 min or until dry. Add lime, and lemon juices, zests, herbs and pepper, and remove the pan from the heat. pour into a small bowl, and let cool in fridge. In a medium bowl, fold the herbed butter mix into the remaininb butter with a rubber spatula. Spread compoudn butter down center of sheet of waxed paper. Gently roll,m and mold the butter into 1" diameter log. Seal in plastic wrap and put in freezer for at least 1 hour.

LIME BUTTER

Steps:

• In a small bowl, cream the butter with the lime zest, salt and mint, if using. Gradually stir in the lime juice. Use immediately or refrigerate.

ROASTED SALMON WITH GINGER-LIME BUTTER

Steps:

• Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
• Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
• Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
• As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
• Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.

LIME, CHILLI & FETA BUTTER

Steps:

• Mash the butter until soft. Crumble over the feta and add the lime zest, chilli and chopped coriander leaves. Work everything together with a little salt, then chill until needed.