Szechuan pepper, chilli & soy butter

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Nutrition: Per tbsp

  • kcal95
  • fat10g
  • saturates6g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein0.2g
  • salt0.4g
  • Ingredients
  • Method
  • Ingredients

  • 75g softened unsalted butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • ½ tsp Szechuan peppercorns
  • pinch chilli flakes
  • 1 tbsp light soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • Method

    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.
       

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