Citrus Compound Butter with Garlic and Chili
Butter provides dietary fat, while lemon and orange zest give it a vivid citrus aroma and chili adds gentle heat. After chilling, the butter holds its shape and slices cleanly.
Grate the orange zest (30 g) and lemon zest (20 g), and finely chop the garlic (5 g). Crush the dried chili pepper (5 g) and whole white peppercorns (2 g) in a mortar; allow about 8 minutes for this preparation.
Mash the softened butter (300 g) with a silicone spatula.
Add both zests, garlic, the peppers, and sea salt (6 g); mix until evenly combined, about 3 minutes.
Tomato powder and turmeric are only for color here, so the butter works well without them.
Shape the mixture into a log on cling film.
Refrigerate it for 2–3 hours until firm.
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