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Sriracha Butter

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“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.”
READY IN:
10mins
YIELD:
1/2 cup
UNITS:
US

Ingredients Nutrition

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

Directions

  1. 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.
  2. 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.
  3. 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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