Spicy Butter With Chilli and Lime
A compound Spicy Butter filled with herbs and heat to add a kick to any meal. Try it on roast and BBQ meats or vegetables to elevate them.
Equipment
Ingredients
- 125 grams (1 stick) Unsalted butter at least 82% fat, cut into cubes and very soft
- 2 tablespoon Chili (fresh)
- 1 tablespoon Coriander leaves/Cilantro
- 1 tablespoon Parsley (fresh)
- 1 tablespoon Chives (fresh)
- 1 tablespoon Spring onion diced
- 1 teaspoon Lime zest
- ½ teaspoon Flaky salt
Instructions
- Cut the butter into cubes and allow it to come to room temperature.
- Place the softened butter with the chilli, herbs, spring onion, lime zest, and salt into a food processor and blend until smooth.
- Serve immediately, or place the spicy butter onto a piece of non-stick baking paper/parchment paper. Roll the compound butter into a log and twist the ends tightly to secure it.
- Store in the fridge and use within 5-6 days. Freeze for 3-4 months. Defrost in the refrigerator overnight.
Notes
Butter will take around an hour to soften properly at room temperature (usually around 20°C / 68°F). It will soften quicker if you cut it into cubes. It is the right temperature when you can press a finger into it, and it easily leaves an indent.
You can also soften butter in the microwave. Place into a microwave-safe container for 20-second increments on low power. Do not melt the butter.
You can use dried herbs, although fresh will taste better. Replace 1 tablespoon of fresh herbs with 1 teaspoon dried herbs.
Nutrition
Calories: 150kcalCarbohydrates: 0.2gProtein: 0.2gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 3mgPotassium: 14mgFiber: 0.1gSugar: 0.1gVitamin A: 619IUVitamin C: 2mgCalcium: 8mgIron: 0.1mg
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