Recipe courtesy of Gourmet Magazine

Garlic-Ancho Butter

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Inactive: 30 min
  • Yield: 3/4 cup butter
Save Recipe


1 dried ancho or guajillo, seeded and torn into pieces

1/2 cup warm water

1/4 cup fresh cilantro leaves

3 garlic cloves

1 tablespoon fresh lime juice

Pinch sugar

1 1/2 teaspoons kosher salt

4 ounces (1/2 cup or 1 stick) unsalted butter, softened


  1. Soak chile in warm water in a 1-cup glass measure until softened, about 30 minutes, then drain.
  2. Finely chop cilantro and garlic together in a food processor. Add chile, lime juice, sugar, and salt, then process until finely chopped. Add butter and blend until smooth, then spoon into a ramekin or roll into a cylinder using parchment paper.
  3. Cooks' note: Garlic-ancho butter keeps, tightly covered and chilled for 1 week

Boiled Potatoes with Butter

French Onion Soup

Corn and Potato Chowder

New York Steak with Roasted Garlic and Ancho Butter

Horseradish Butter

Avocado Compound Butter

Horseradish Chive Butter

Alternative to Butter/Egg Sauces