Equipment
Ingredients
Base
- 125 g unsalted butter, room temperature/softened
- 3 g flake sea salt, crushed slightly
Aromatics
- 2 limes, washed and dried
- 5 ml fresh lime juice
- 4 g fresh mint leaves, washed, dried, and finely minced
Nutrition (per serving)
Method
Ensure the butter is thoroughly softened at room temperature (around 20°C/68°F) so it is pliable but not melted. If using fresh mint, ensure leaves are completely dry before mincing to prevent water pockets.
Using a microplane, zest the limes directly over the butter in the mixing bowl. This captures the essential oils that spray during zesting.
Add the salt (and optional minced mint and lime juice). Use the spatula to mash and fold the ingredients into the butter until evenly distributed.
Transfer the butter mixture onto a sheet of parchment paper or plastic wrap. Fold the paper over the butter and use a bench scraper or the edge of a ruler to push against the bottom paper layer, forming a tight cylinder or log.
Twist the ends of the paper to seal and refrigerate for at least 1 hour to set the shape and allow flavors to meld.
Chef's Notes
- Always use unsalted butter so you can control the salinity. The crunch of undissolved flake salt is a key textural component of this recipe.
- If serving with seafood, omit the mint and add a pinch of chili flakes for a savory kick.
- This butter is exceptional on grilled corn on the cob (elote style base) or melted over seared scallops.
- For a 'whipped' texture, use an electric mixer and beat for 3-4 minutes before shaping.
Storage
Refrigerator: 2 weeks — Keep tightly wrapped to prevent absorbing fridge odors.
Freezer: 3 months — Slice into coins before freezing for easy single-serving use.
Reheating: Serve at room temperature or melt directly onto hot food.
