Cilantro Lime Compound Butter is a flavored butter recipe with 10-minute preparation and make-ahead convenience for seafood, chicken, and vegetables. Fresh cilantro, lime, and garlic are mixed into softened butter for an easy finishing touch.
For more buttery spreads, try our Cowboy Steak Butter or Whipped Brown Sugar Cinnamon Butter.
Cilantro Lime Compound Butter at a Glance 🔎
- 🕒 Prep Time: 10 minutes
- 🧊 Chill: About 1 hour
- 👥 Servings: 8
- 🔥 Cook Method: Mix; chill if shaping
- 🍽️ Cuisine (or General Category): American finishing butter
- 👩🍳 Pair With: Grilled fish, shrimp, or Oven-Roasted Corn
- ⭐ Difficulty Level: Easy
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Finely grated garlic blends into the butter without leaving strong bites. We suggest spooning it over hot shrimp with rice on the side. ~Jami
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Why We Love This Recipe
- No Cooking Required: A bowl and fork are enough to prepare the butter while the rest of dinner cooks.
- Fresh Flavor Without Extra Sauce: A spoonful melts over hot food, adding herbs, citrus, and garlic without another saucepan.
- Easy Portions: Shape it into a log and slice off what you need for individual servings.
- Flexible Serving Options: Use the same batch for fish one night and chicken, steak, or corn another.
Key Ingredients
- Unsalted Butter: Start with butter that gives easily when pressed but still holds its shape. Cold butter leaves lumps that are difficult to mix, while melted butter makes it harder to distribute the herbs evenly and shape a neat log.
- Fresh Cilantro: Wash and thoroughly dry the cilantro before chopping. Leaves and tender stems work well, but remove coarse stems that could leave stringy pieces in the butter. Chop finely so the herbs spread evenly rather than collecting in large clumps.
- Lime Zest and Juice: Use regular fresh limes for this version. Zest before juicing, taking only the green outer peel. The zest supplies citrus aroma without extra liquid, while the small amount of juice adds tartness.
- Fresh Garlic: Finely grate the garlic so it blends into the butter without noticeable pieces. Measure after grating because clove sizes vary. Keep the amount modest, especially when serving the butter with delicate seafood.
- Fine Sea Salt: Fine salt mixes readily into softened butter. Taste the finished mixture on plain bread before adding more, and remember that the fish, chicken, or vegetables may already be seasoned.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Unsalted Butter: Salted butter works, but leave out the added salt initially and adjust after tasting.
- Cilantro: Substitute flat-leaf parsley for a different herb flavor while keeping the lime and garlic.
- Lime: Substitute fresh lemon zest and juice in the same amounts for a lemon-herb version.
- Flavor: Add a little extra lime zest for a stronger citrus aroma without increasing the liquid.
- Spice: Stir in a pinch of cayenne or finely minced jalapeño. Pat the jalapeño dry before adding it.
- Presentation: Spoon the butter into a small ramekin instead of shaping a log. Serve softened for spreading or scoop directly onto hot food.
How To Make Cilantro Lime Compound Butter
STEP ONE: Prepare the Butter
Mash the softened butter with a fork or spatula until smooth. It should spread easily against the side of the bowl without looking oily or leaving hard pieces.
If the butter is still firm, cut it into smaller pieces and let it soften a little longer. Avoid melting it to speed things up.
STEP TWO: Add the Flavorings
Pat the washed cilantro thoroughly dry, chop it finely, and add it to the softened butter. Zest the lime before juicing, grating only the green peel to avoid the bitter white pith. Add the measured lime zest and juice, finely grated garlic, and salt to the bowl.
Drying the cilantro and measuring the juice keeps excess moisture from making the butter difficult to blend.
STEP THREE: Mix and Taste
Stir firmly, pressing the mixture against the bowl until the herbs are evenly distributed and the juice is incorporated.
The finished butter should look uniform, with small green flecks throughout. Taste a little on plain bread to judge the seasoning.
STEP FOUR: Shape and Chill
Use the butter immediately or spoon it onto parchment paper or plastic wrap. Shape into a log about 1½ inches thick, roll tightly, and twist the ends.
Refrigerate for about 1 hour, or until firm enough to slice without flattening. Chilling is for shaping; the butter can be used as soon as it is mixed.
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Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Dry the cilantro thoroughly. Water clinging to the leaves adds unnecessary moisture.
✔️ DO Measure the lime juice. A generous squeeze can introduce more liquid than the butter can easily hold.
✔️ DO Grate the garlic finely. This prevents concentrated bites of raw garlic.
❌ DO NOT Use melted butter for shaping. Start with a soft, spreadable texture.
❌ DO NOT Grate into the white pith. Stop when the green peel has been removed.
Storage
For this fresh cilantro lime butter, use a conservative refrigerated storage window of 4 days in an airtight container at 40°F or below. For longer storage, freeze tightly wrapped slices in a freezer container; use within 3 months for best flavor. Thaw in the refrigerator or place a frozen slice directly onto hot food.
Cilantro Lime Compound Butter Recipe FAQs
Serve it with grilled fish, shrimp, chicken, steak, or corn. Add a small spoonful or slice just before serving so it melts over the hot food.
The juice may not be fully incorporated, especially if the butter is too cold. Let firm butter soften slightly, then mash and stir it thoroughly. If the butter has become oily from warmth, chill it briefly before mixing again.
Yes, you can gently melt a portion and spoon it over cooked seafood. Keep the heat low and stir rather than boiling it. Melted butter may separate into fat and watery droplets; for the simplest finish, let a slice melt directly over hot fish or shrimp.
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📖 Recipe
Cilantro Lime Compound Butter
Equipment
- Small bowl
- Fork or spatula
- Fine grater
- Cutting board
- Measuring Spoons
- Parchment paper or plastic wrap
Ingredients
- ½ cup unsalted butter softened but not melted
- 2 tablespoons finely chopped fresh cilantro washed and patted dry
- 1 teaspoon finely grated lime zest
- 1 teaspoon fresh lime juice
- ½ teaspoon finely grated garlic about ½ small clove
- ⅛ teaspoon fine sea salt plus more to taste
Instructions
- Place the softened butter in a small bowl. Mash with a fork or spatula until smooth and spreadable.
- Add the cilantro, lime zest, lime juice, garlic, and salt. Stir thoroughly, scraping the sides of the bowl as needed, until the ingredients are evenly distributed and the lime juice is fully incorporated.
- Taste a small amount on plain bread and add more salt, if needed.
- Use immediately as a softened butter, or spoon onto parchment paper and shape into a log approximately 1½ inches in diameter. Roll the parchment tightly around the butter and twist the ends to seal.
- Refrigerate for about 1 hour, or until firm enough to slice.
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Notes
- Mash the butter smooth before adding the flavorings.
- Chop the cilantro finely for even distribution.
- Use only the green outer lime peel when zesting.
- Refrigerate until firm before slicing a shaped log.
Jami Powell says
This taste so amazing over grilled fish with roasted corn!