Lemon-Red Fresno Chile Butter

1 1/2 cups freshly squeezed lemon juice
1 tsp honey
1 tub Kerrygold butter at room temperature or 2 sticks unsalted butter at room temperature
2 tsp finely grated lemon zest
3 red Fresno chiles, grilled, seeded and finely diced
Salt, if using unsalted butter
Freshly ground black pepper

Put the lemon juice in a small saucepan and bring to a boil over high heat. Cook until reduced to 1/4 cup. Stir in honey and let cool.

Add the butter and zest to the reduced lemon juice and mix in the food processor until smooth. Put in the chiles and pulse a few times just to combine and season with salt (if using unsalted butter) and pepper. Taste and adjust salt and pepper to your liking. Great on grilled lobster, shrimp or on steamed vegetables like broccoli, cauliflower or green beans.

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