Chili Compound Butter
Butter blended with finely chopped chili and dill makes a spicy, aromatic addition to hot dishes and vegetables. Use it to finish meat, fish, or vegetables. Butter provides fat, while chili brings the heat.
Read
Video on the topic
Reviews
Notes
1 kg 52 gram
Servings: 17 (1 serving ≈ 20 gram)
Digestion time: 3 hour
Remove the seeds from the chili pepper (80 g) and finely chop the flesh. Wear gloves when handling chili.
Finely chop the dill (10 g).
Soften the butter (250 g) with a silicone spatula, add the sea salt (6 g), and mix.
Add the chili and dill and mix until evenly distributed.
Prepare a log by placing the mixture on cling film, shape it into a log, wrap.
Refrigerate the roll for 2–3 hours.
Use within 3–4 days.
(1)
- :
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Chili Compound Butter", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
Looking for a source of nutrients? Check out iHerb:
Vitamin A: NOW Foods, Vitamin A, 10,000 IU, 100 Softgels
Buy
≈ $5.3
Promo codes for iHerb (5)
More appetizers:More recipes
More chilled:More recipes
Watch others sauces and dressings:
We recommend reading
All articlesSmoke point temperature of various types of oils and fats.
9min
How salt affects cheese: dry salting, brine, moisture, texture, and ripening
7min
Geroprotectors in Food: Which Foods May Help Protect Against Aging
8min
How to Make Ganache for Dessert Fillings: Ratios, Emulsion, Stabilization, and Common Mistakes
7min
Share: