Red Chile Honey Butter

I like to cook with butter.  I also like to butter breads and vegetables.  Real butter just has so much good flavor.  That’s no excuse to just use it plain though.  Oh no.  Compound butters are way too simple to make.  I whipped this, but, if you don’t have a stand mixer, just stir it all together.  The flavor will still be fantastic.

Start with a stick of room temperature butter.  I used unsalted and added salt just because unsalted is what I keep on hand.  If you have salted butter, skip the salt and go from there.  Put the butter and salt in the bowl of a stand mixer.  Using the whisk attachment, whip for 5 minutes.  Scrape down the sides halfway through.  Your butter will be lighter in color and have slightly more volume.

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Add good quality honey and red chile powder.  Whip another 5 minutes. Again scraping down once.  I know it seems like a long time, but it makes this butter so light and fluffy!

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Serve on rolls, cornbread or a variety of vegetables.  I particularly love it on baked sweet potatoes.

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Recipe:

1 stick unsalted butter, room temperature

1/2 teaspoon salt

2 Tablespoons honey

1 teaspoon chile powder

Place butter and salt in the bowl of a stand mixer.  Using whisk attachment, whip butter for 5 minutes.  Scrape down sides once about halfway through.

Add honey and chile powder to the bowl.  Whip another 5 minutes.  Scrape down sides once about halfway through.

Use anywhere you would use plain butter to add a little sweetness and a little spice.

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One response

  1. […] like to cut the halves in half for service, but you don’t have to.  Put a dollop of Red Chile Honey Butter and some toasted pecans on […]

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