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

Ingredients

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

Tip

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.

Method

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.