In the summer we grill a lot of chicken, steak and fish. This Avocado Compound Butter is an easy recipe that can be made in advance. When you pull your meat off the grill place a slab of butter on top and watch it melt.

We had a bunch of avocados that were all ripe at the same time. I needed to find something to do with them all so they would not be wasted.  We could only have homemade guacamole two days in a row. I created a compound butter that we put on top of Grilled Lime Chicken. It was delicious!

Avocado Butter

Ingredients:

• 4 Tbsp butter, softened
• 2 small avocados
• 1 Tablespoon cilantro
• 2 teaspoons cumin
• juice of 1/2 lime
• zest of 1/2 lime
• 1 clove garlic, minced
• 1/4 tsp salt
• 1/8 tsp pepper

Directions:

1. Put all ingredients into a food processor.
2. Mix until combined. 
3. Place butter onto wax/parchment paper and squeeze into a log. As you can see from the picture I tried using plastic wrap. It was pretty easy to use, but it was a little more difficult to peel off after being frozen. Any little wrinkle will be frozen in that pattern. Try to smooth it out if that will bother you. Just remember when you serve it the pieces will be small and the wrinkles will not be noticed, especially when the better melts.
4. Chill in the refrigerator a couple hours until firm.

This butter should keep in the fridge for about a month. To extend the life wrap it well then transfer it into a freezer zip top bag. It should keep in the freezer for about 3 months. Remove from the freezer 15 minutes before using.

Add a slab of butter on top of:

• grilled fish
• grilled chicken
• fresh corn on the cob
• pork chops
• steak
• toast/bagels

Next time you want to jazz up a piece of meat, just create this Avocado Compound Butter. Add a slab to the top of the meat the last minute of grilling or immediately when you pull it off the grill.