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Garlic-Chile Butter

Raven Higheagle


For the oysters, we’re going to add a few things to make them even tastier. Namely: butter. More specifically: an amazing garlic chili butter used at New Orleans restaurant Cochon, a spot that knows how to cook an oyster. Cochon chef Donald Link shared the recipe with New Orleans radio station WWOZ last year, and for that I am thankful, because it is delicious. Save the leftovers if you have any — this butter is great on just about everything.
This pairs well with all shellfish.


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Makes 1 Cup
5 Min


  • 2 stick
  • 2 clove
  • 2
    anchovy fillets
  • 1
    lemon, juice and zest
  • 2 Tbsp
  • 2 tsp
    red chili flakes
  • 1/4 tsp
    cayenne pepper (or ancho chili powder, like i used)

How to Make Garlic-Chile Butter


  1. Cut the sticks of butter into inch-long cubes and leave it on the counter for several hours to soften.
  2. You can of course quicken this process in the microwave, but use short bursts.
  3. Finely mince the garlic cloves and anchovy fillets and add them to the bowl of butter, along with all the rest of the ingredients
  4. Mix well
  5. Once combined, scoop the butter mixture onto a sheet of cling-wrap and roll it into a log.
  6. You can now refrigerate this for several days, or freeze indefinitely.
  7. Either way, chill it a bit before it’s time to grill, because it’s easier to slice when it’s harder.
  8. Use on grilled oysters, mussels, calms and shrimp.
    For a recipe on how to grill shellfish use this

Printable Recipe Card

About Garlic-Chile Butter

Course/Dish: Spreads
Main Ingredient: Dairy
Regional Style: Cajun/Creole
Other Tags: Quick & Easy, For Kids

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