Nutrition and extra info
Nutrition: Per tbsp
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
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.
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