Description
This herb chili compound butter is rich, savoury, and endlessly versatile. Perfect for steak, vegetables, pasta, or simply spread on warm bread.
Ingredients
Units
Scale
- 1/2 cup butter, soft, cubed
- 2 to 3 large garlic cloves, grated, pressed or finely chopped
- 3 - 4 Thai red chilies, finely minced, or 1/4 teaspoon dried chili flakes
- 1/4 cup finely chopped parsley
- 1/4 cup finely chopped cilantro
- 2 - 3 tablespoons thinly sliced green onion
Instructions
- In a bowl, add the softened butter, parsley, chives, garlic, chili flakes, lemon zest, and salt. Mix thoroughly until everything is evenly distributed and the butter is smooth and speckled with herbs. Taste, adjust seasoning if needed.
- Spoon the butter onto cling film or parchment paper, roll into a log, and twist the ends to seal. Refrigerate until firm, or freeze for longer storage. Slice and use as desired.
Notes
Storage Tips
• Refrigerate for up to 1 week
• Freeze for up to 3 months
• Slice straight from frozen as needed
- Prep Time: 15 minutes
- Category: Condiments
- Cuisine: French
