I love a flavored butter! I’ve done a miso butter, an herby butter I put on my BTI roast chicken, and now these! I wanted to make you something that you could keep in the fridge or freezer and use to pump up any dish. Just slice off a piece and let it melt over whatever you toss it on. Perfect for a cozy steak dinner on a cold night when you can’t go out but want something a little extra! The instructions tell you how to make the butters (choose whichever flavor calls to you) into handy little slice-and-use logs, but you can also just freeform it, leave the butter in the fridge, and scoop out a spoonful when ready to use.
1 stick unsalted butter, softened
1 clove garlic, minced
1 tablespoon finely crumbled Cotija or Parmigiano Reggiano cheese
1 tablespoon chopped fresh cilantro
1 teaspoon finely grated lime zest
1 teaspoon lime juice
¼ teaspoon ground cumin
¼ teaspoon ground coriander
2 pinches fine sea salt
1 stick unsalted butter, softened
2 tablespoons light (blond or white) miso paste
2 tablespoons chopped scallion greens
½ teaspoon mirin
¼ teaspoon rice wine vinegar
¼ teaspoon sesame oil
2 pinches togarashi or chili powder
1 pinch fine sea salt
For when you need gravy, and you need it now. Greatest Thanksgiving hack ever!
Come together over these pull-apart treats.
Put this sauce on everything!!
Like a Korean-style corn dog, but make it mochi.
