Thai Chilli and Basil Compound Butter
Inspired by techniques from Bon Appétit.
Soft butter is blitzed with basil, ginger, chilli and lime zest until smooth, then rolled into a log to chill. A spoonful melted over hot grilled food turns into an instant, fragrant sauce.
Always check the labels of the products you use.
Method
- 1
Prep the aromatics. Grate the ginger, chop the basil, finely chop the chillies, and finely grate the lime zest.
- 2
Process. Put the butter, basil, ginger, chillies, lime zest and salt in a food processor. Process until smooth, stopping once to scrape down the sides.
- 3
Shape and chill. Scrape the butter onto a sheet of baking paper, roll it into a log, and twist the ends to seal. Chill until firm, or freeze.
Storage
Wrap tightly and refrigerate for up to 5 days, or freeze for up to 1 month; slice off rounds as needed straight from the freezer.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- food processor
- fine grater
- chef's knife
- chopping board
- baking paper or cling film
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 52 kcal |
| Protein | 0.1 g |
| Carbohydrate | 0.3 g |
| of which sugars | 0.1 g |
| of which free sugars | 0 g |
| Fat | 5.8 g |
| of which saturates | 3.6 g |
| Fibre | 0.1 g |
| Salt | 0.37 g |
Protein per 100 kcal
0.2 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
