Yield: ¾ cup
Active time: 5 minutes
Total time: 8 minutes
Ease of preparation: moderate
½ cup (1 stick) unsalted butter, softened
2 tablespoons Guelaguetza Mole Negro
1 tablespoon shallots, finely minced
2 teaspoons chopped fresh tarragon
2 teaspoons balsamic vinegar
½ teaspoon lemon zest
¼ teaspoon salt
¼ teaspoon black pepper
In a medium bowl, combine butter, Guelaguetza Mole Negro, shallots, tarragon, balsamic vinegar, lemon zest, salt and pepper. Mash with a fork to combine. Transfer to a cutting board and using a chef’s knife, fold the ingredients into well combined.
Transfer the butter onto a 10 by 10-inch piece of parchment paper or plastic wrap. Form into a 5-inch log and wrap. Chill for at least 2 hours before using.
Serving Suggestion: Serve compound butter alongside a grilled steak for a Oaxacan touch on a steakhouse classic, or use it melted on a filet of black cod or halibut for a quick weeknight dinner: Preheat oven to 475 degrees. Season 1½ pounds fish with salt and pepper and place on a baking dish. Spread 1⁄3 cup softened compound butter all over the fish and roast until flaky and cooked through, 6 to 8 minutes, depending on the thickness of the filet. Top with a squeeze of lemon juice. Serve with a salad and more butter on the side.
Tip: Let butter soften a bit before serving by bringing it to room temperature 30 minutes before serving it, or zapping it in the microwave for 10 to 20 seconds.