Long pepper & orange butter
Flavour butter with pepper and orange zest and juice to make your own flavoured butter. Enjoy it with crusty bread or over steamed spinach or greens
Szechuan pepper, chilli & soy butter
- Preparation and cooking time
- Prep:
- Plus chilling
- Easy
- Serves 6
Skip to ingredients
- 75g softened unsalted butter
- ½ tsp Szechuan peppercorns
- pinch chilli flakes
- 1 tbsp light soy sauce
Nutrition: Per tbsp
- kcal95
- fat10g
- saturates6g
- carbs1g
- sugars1g
- fibre0g
- protein0.2g
- salt0.4g
Method
step 1
Beat the butter with an electric whisk or in a small blender until pale and fluffy. Finely grind the Szechuan peppercorns using a pestle and mortar. Stir the pepper into the butter with the chilli flakes, then whip in the soy sauce until combined. Spoon into a dish or shape using a waxed wrap or parchment and chill until needed. Will keep for one week. Serve on Asian greens, or melted onto steak.
