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


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2 stick
2 clove
anchovy fillets
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


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