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

Easy to make, easy to keep.

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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