Garlic Chipotle Butter

Garlic Chipotle Butter

When E and M were visiting with the girls, one of the activities we did was oyster shucking.  Chris and I were in charge of making the condiments for the oysters.  And Kimi took care of the barbecue items.  We made a mignonette and this butter.  We used this butter to barbecue the oysters and it was delicious! If you have never been oyster shucking before, it’s quite the experience.  It’s great for big groups but be sure to bring plenty of muscles with you.

Garlic Chipotle Butter

This recipe rendered quite a bit of leftovers for us.  We only used a stick worth for about 50 oysters and it is quite spicy but tasty.  So feel free to cut the recipe in half if you desire.  This butter would also be tasty on grilled corn or even on grilled steaks.  Possibilities are endless.  I plan on baking with the remaining leftover butter.  Have a great weekend!

Garlic Chipotle Butter

Print this recipe


  • 1/2 cup of dark muscovado sugar
  • 1/2 cup of bourbon
  • 2 sticks of unsalted butter, softened
  • 3/4 cup (1 bulb) of garlic, finely chopped
  • 1 (7 ounce) can of chipotle peppers in adobo sauce, chopped and do not use the sauce – butter will be too wet (feel free to remove the ribs and seeds to suit your palate)

Garlic Chipotle Butter


In a medium bowl, mix together sugar and bourbon.  Be sure to dissolve the sugar and set aside.

Using a stand or electric mixer (or mix by hand) combine butter and the bourbon/sugar mixture.  Then add garlic and chipotle peppers.  Mix until well blended.  It’s OK if there are chunks remaining.  Store it in an air tight container and refrigerate for about two hours or until firm.  This can be made up to one week in advance.  Keep refrigerated.

Adapted from Hog Island Oyster Co.

Garlic Chipotle Butter


54 thoughts on “Garlic Chipotle Butter

  1. This looks so good! Peppers in adobo sauce are super spicy so I bet it gives this butter a nice kick 🙂 Oysters are one of my favorite things but I’ve never tried shucking them myself. Sounds like hard work.

  2. I love watching oyster shucking, but still not brave enough to try doing it myself! This butter looks so vibrant and delicious, I’d like to try it with all kinds of things and can’t wait to see others’ ideas for using it. Thanks for another great recipe!

  3. The shucking experience was really fun, everyone should try it once. It’s only hard if nobody is there to explain the actual process, but at Hog Island the guy there was extremely helpful and everyone was an expert in no time. This butter was very fun to make…truth be told, I was just looking for an excuse to use “Red” (Anne’s KitchenAid mixer). 🙂

  4. I tend to forget about flavored butters and how many uses they have. It’s so nice to have one of these tucked in the fridge or freezer – thanks for the reminder Anne, and for the great recipe!

  5. Garlic and chipotle. Two of my favorite flavor enhancers. Great recipe, Anne! And this would definitely be good on corn. Or steaks. And now I am thinking stuffed in chicken breasts with some peppers or cheese. Yum.

  6. Sounds like you guys had a fun time, as well as a great meal. Freshly shucked oysters are great, if a little hard to “access.” I’d say you got lucky getting the condiment assignment. I’d like to make this butter and use it with corn. Yum!

  7. Fabulous compound butter recipe, Anne! Right away, I see myself slathering it on a perfectly grilled steak and on grilled corn-on-the-cob! And, just imagine what it could do for a baked sweet potato or grilled sliced sweet potatoes on the grill. Just wonderful! Thanks for sharing!

  8. Oysters taste so great! They can be a bit of a pain to shuck sometimes, but so worth the trouble. Super butter – this must have outstanding flavor. Definitely something I should try – thanks so much.

  9. The flavored butter sounds delicious, and yes, I would love to coat my corn with it…yum!
    Thanks for the recipe Anne and have a great week ahead 😀

  10. This garlic chipolte butter sounds fantastic, not just as a oyster topping but so many dishes. In a shrimp dish, pasta and so many other things. I can’t wait to give this a try. Take care, BAM

  11. Pingback: Garlic Chipotle Cheesy Bread | Uni Homemaker

  12. Pingback: Garlic Chipotle Muffins with Scallions Cheddar & Bacon | Uni Homemaker

Leave a Reply to Peachy @ The Peach Kitchen Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s