Sriracha Butter

"Oh the many uses: topping a sweet potato, melted and poured on popcorn, slathered on corn on the cob, melted in a frying pan to make a grilled cheese sandwich, used to pan grill shrimp, fish or oysters with a squirt of citrus... The uses are limitless."
 
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Ready In:
10mins
Ingredients:
2
Yields:
1/2 cup
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ingredients

  • 12 cup salted butter, at room temperature
  • 2 tablespoons sriracha asian garlic sauce
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directions

  • Using a wooden spoon or in the bowl of a stand mixer equipped with a paddle attachment, blend the softened butter with the Sriracha until completely combined.
  • Scoop the flavored butter onto a sheet of plastic wrap. Roll the plastic around the butter, forming a log about 1 inch in diameter; wrap tightly.
  • Chill in the refrigerator for at least an hour. Once hardened, the butter may be sliced for use. Keeps in the refrigerator for up to 2 weeks or in the freezer for 6 months.

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Reviews

  1. How easy was that??? Used it over grilled mahi fillets - absolutely delicious!
     
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RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
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