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Cilantro Lime Herb Butter

Posted by Elise on Jun 29, 2007

Filed under Condiment, Sauce

Cilantro Lime Herb Butter

An herbed butter is a great way to dress up corn-on-the-cob, veggies of all kinds, chicken, fish, prawns, pork, steak, you name it. Here's an herb butter recipe, Southwestern style, with cilantro and lime. Do you ever make herbed butters? If so, what's your favorite combo?

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Cilantro Lime Herb Butter Recipe

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Ingredients

  • 2 Tbsp unsalted butter, room temperature (slightly softened)
  • 2 Tbsp chopped cilantro, packed
  • 1 Tbsp fresh squeezed lime juice
  • 1/4 teaspoon salt

Method

cilantro-lime-butter-1.jpg cilantro-lime-butter-2.jpg

Mix together butter, cilantro, lime juice, and salt in a small bowl. Serve as is or save for later.

If you save the butter for later, wrap it up in plastic wrap in the shape of a log and refrigerate until stiff. To use, just unwrap and slice from the butter log.

Serve with corn-on-the-cob or over your favorite fill-in-the-blank.

Indexed: Butter, Cilantro

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21 Comments

Given my obsession with dill, I make a dill garlic butter! Spread over thick slices of black, Russian bread and sprinkled with sea salt, it's simply knee-weakening! I will need to try the lime-cilantro butter though - I am a huge fan of cilantro!

Posted by: radish on June 29, 2007 4:25 AM

I laughed when i saw the theme of this post as my students refer to me as the compound butter queen.
The all arrive at 8:00, sit in lecture til 11:00 and then hit the kitchens often not eating until 4:00. I would always drum something up for them as a snack and often it was some kind of compound butter and a loaf of French from the stores.

Some of the bigger hits were:

Roasted Garlic and chive
Homemade harissa butter
Parmesan, Romano and basil
Sesame oil, Chinese chive and those Japanese soup sprinkles with spices and seaweed
Lemon Zest, Roasted Garlic and fried sage leaves

Posted by: jo on June 29, 2007 5:08 AM

I love the idea of this, and especially the combination of cilantro and lime. I bet it would be fantastic on fish.

Posted by: Kalyn on June 29, 2007 5:29 AM

We make lots of lime butter every summer to put on corn and veggies and well, everything. The only thing that we do differently is add the zest from one whole lime to the mix - it really punches up the flavor.

Posted by: Julie on June 29, 2007 5:44 AM

Whoa - I just made this last night. Great minds think alike?? ;) Added a bit of the lime zest as well as some cayenne for kick. Served w/corn on the cob. Yummers!

Posted by: Nic on June 29, 2007 6:01 AM

This looks like it would be good on so many things, can't wait to try it. I have a favorite compound butter of blue cheese and toasted walnuts I use for steaks that's quite decadent.

Posted by: Andi on June 29, 2007 7:02 AM

My fiance and I have made several herbed butters to use with our cooking. Two of the most recent were lemon dill herbed butter and a chive, garlic, and pepper herbed butter. The lemon dill herbed butter is amazing on fish and has also rendered tasty on buttered bread as a side when we steam mussels. The chive, garlic, and pepper herbed we've used in vegetables and on steaks. I'm very excited to try this particular compound butter because I use limes and cilantro in my cooking all of the time! Thanks!

Posted by: Kristy on June 29, 2007 7:27 AM

My grandma put dehydrated/dried blueberries in her butter, then gave it a whirl in the food processor. Great on waffles or biscuits!!!

Posted by: Garrett on June 29, 2007 9:04 AM

May I also recommend putting a chunk of any compound butter in the middle of any burger you're about to grill?

Your life will change.

Posted by: janna on June 29, 2007 10:16 AM

I've made a Mediterranean-style butter with sundried tomatoes, garlic and fresh oregano. It's excellent on...aww...just eat it straight. Arteries be damned.

PS - I love Jana's idea about putting some in the middle of a burger. I'm always up for life-changing experiences :)

Posted by: jonathan on June 29, 2007 2:16 PM

hmm...I got to try this. I love herb butter.

Posted by: The Cooking Ninja on June 29, 2007 3:08 PM

I make one just like this for seafood and rice mainly. I also like one with parley and lemon. I also like chives and tarragon. Herb butters are just so versatile.

Posted by: Susan from Food "Blogga" on June 29, 2007 4:20 PM

I just found myself with a large amount of cilantro and limes yesterday. This is a great idea, so I can store it. How long do you recommend in the fridge? Can it be frozen?
Thanks.

Posted by: Jacquie on June 30, 2007 4:21 AM

Hi there:
I'm a huge fan of your blog. We have a gret recipe for marjoram shallot butter on our web site: www.tspspices.com (look under recipes). Besides herbed butters, which are a natural this time of year, my partner Sara loves spiced butters! Allspice butter is fantastic on pancakes and waffles, and she has a wonderful recipe for pumpkin 5-spice butter that goes incredibly well on muffins and is super on just plain old toast.

NB: We are in the process of updating our web site, and the recipes will be much better organized soon!

Posted by: Katie on June 30, 2007 5:36 AM

For corn I use a spicy garlicy mix:

garlic salt
cumin
chipotle chili powder (necessary!)
pepper
maybe paprika, (I think . . .)


Posted by: Annabelle on June 30, 2007 9:55 AM

Delicious. Will try this on grilled corn this summer. :)

Posted by: Wendy on June 30, 2007 12:33 PM

My favorite is dill butter, or lemon dill butter.

Posted by: Jenna on June 30, 2007 4:34 PM

Hi- My summer garden is overflowing and this looks like a great way to sock away some of those herbs. How long might this last in the freezer? Months?

Posted by: Todd on July 1, 2007 8:26 AM

Ginger-Lime Butter absolutely delicious on sauteed trout or scallops.

Posted by: Cary on July 3, 2007 12:58 PM

This is my first try at compound butter and it is delicious!

Posted by: Randi Lynne on April 2, 2010 1:54 PM

I am having a heck of a time getting the butter and lime juice to combine. It maybe looks like there is less juice now but a lot is splashing out of the bowl... Any tips?

If some of the juice splashed out of the bowl, don't worry about it. Just go with you've got. ~Elise

Posted by: Melissa on June 15, 2010 5:35 PM

I apologize for the inconvenience, comments are closed. ~Elise

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