Szechuan pepper, chilli & soy butter

Flavour butter with pepper, chilli and soy sauce to make your own flavoured butter that will keep for a week. Serve with Asian greens or melted onto steak

  • Prep:5 mins
    Plus chilling
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 95
  • fat 10g
  • saturates 6g
  • carbs 1g
  • sugars 1g
  • fibre 0g
  • protein 0.2g
  • salt 0.4g


  • 75g softened unsalted butter
  • ½ tsp Szechuan peppercorns
  • pinch chilli flakes
  • 1 tbsp light soy sauce


Choose your pepper grind

Use a spice grinder for a very fine grind, or use a pestle and mortar for a coarser finish – or if you’ve got the time and inclination, just keep going using a pestle and mortar for a finer texture.


  1. Beat the butter with an electric whisk or in a small blender until pale and fluffy. Finely grind the Szechuan peppercorns using a pestle and mortar. Stir the pepper into the butter with the chilli flakes, then whip in the soy sauce until combined. Spoon into a dish or shape using a waxed wrap or parchment and chill until needed. Will keep for one week. Serve on Asian greens, or melted onto steak. 

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