Description
This sriracha butter is a quick, no-cook spicy compound butter made by mixing softened unsalted butter with sriracha, grated garlic, sesame oil, and cilantro until smooth.
Ingredients
Scale
- 1 stick Unsalted Butter (8 tbsp), softened
- 1 1/2 tbsp Sriracha
- 2 Garlic Cloves (grated)
- 1 1/2 tsp Sesame Oil
- 1 to 2 tbsp cilantro (chopped)
Equipment
Instructions
- Soften the butter. Let 1 stick unsalted butter come to room temperature until soft and spreadable.
- Prep the aromatics. Finely chop the cilantro and grate the garlic cloves on a microplane.
- Mix. Add the butter, sriracha, grated garlic, sesame oil, and cilantro to a small mixing bowl. Stir until smooth and evenly colored.
- Chill or use. Spread it soft right away, or roll it into a log in parchment paper and chill until firm.
Notes
- Start with fully softened butter, not melted. Melted butter will not hold the sriracha evenly and can separate.
- Grate the garlic on a microplane so it disappears into the butter instead of leaving raw chunks.
- Taste as you go. Add more sriracha for heat or a pinch of salt to round it out.
- Want it sweeter? Stir in a teaspoon of brown sugar for a gochujang-butter vibe. For a savory spread, leave it out.
- Roll it into a log in parchment and refrigerate up to 2 weeks, or freeze up to 3 months. Slice off coins as needed.
- Prep Time: 5
- Category: Condiment
- Method: No Cook
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 tbsp
- Calories: 110 kcal
- Sugar: 0g
- Sodium: 115mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 31mg