Akvavit Chipotle Butter

Name: Akvavit Chipotle Butter
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (450 ml)
Cuisine: Latin
Ingredients: about 1¼ cups (250 g) Butter; 2 cloves garlic Garlic; 2 tsp (10 ml) Lemon Juice; 10 tsp Aquavit (50 ml) Aquavit; 75 g Chipotle; ¼ cup (50 g) Brown Sugar; about ¾ tsp (5 g) Salt

Independent adaptation of a publicly published Sebastian Gibrand recipe. Not affiliated with, sponsored by, or endorsed by Sebastian Gibrand.

FINISHING BUTTER · GRILLED MEATS & FISH

In the published recipe, this is the finishing butter for Mårtensafton.

Gibrand's aquavit-chipotle butter for grilled meat.

On the jar

AKVAVIT

Method: blend
Yield: about 2 cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Lemon Juice 10 mlAquavit 50 ml

Ingredients

Butterabout 1¼ cups (250 g)
Garlic2 cloves garlic
Lemon Juice2 tsp (10 ml)
Aquavit10 tsp Aquavit (50 ml)
Chipotle75 g
Brown Sugar¼ cup (50 g)
Saltabout ¾ tsp (5 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Akvavit Chipotle Butter wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Sebastian Gibrand — published sauce recipes in the PantryFlex catalog. Bocuse d'Or silver 2019.

Originally published as Akvavit & Chipotle Smör.

Adapted from a Sebastian Gibrand recipe (Sebastian Gibrand / Xper Hotels (Mårtensafton; ~20 servings)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Sebastian Gibrand / Xper Hotels (Mårtensafton; ~20 servings) (published as “Akvavit & Chipotle Smör”). Full citation lives in Provenance.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar