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Mexican & Japanese Compound Butters

SERVES: ½ cup compound butter each PREP: 20 minutes TOTAL TIME: 25 minutes + refrigeration
Mexican & Japanese Compound Butters

Mexican & Japanese Compound Butters

SERVES: ½ cup compound butter each PREP: 20 minutes TOTAL TIME: 25 minutes + refrigeration

Easy to make, easy to keep.

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.

Mexican Style:

  • 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

Japanese Style:

  • 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

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