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.
