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 grindUse 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.