Chile & Coriander Compound Butter
Chile & Coriander Compound Butter
Description
In moderation, high-quality butter can be part of a healthy diet, and infusing it with herbs and spices can help improve both flavor and satiety. This Indian take on compound butter uses minced coriander (cilantro) and a hint of green chile for a fragrant condiment. Use it to add bold flavor to everything from toast to baked fish.
NOTE
Use organic, grass-fed butter for an even bigger anti-inflammatory boost.
Ingredients
8 oz (250 g) MAKES
- 8 oz (about 250 g) unsalted butter
- ¼ tsp Himalayan pink salt, or fine sea salt
- ½ to 1 Tbsp minced coriander leaves and stems (cilantro)
- 1 to 2 green chiles, deseeded and chopped very fine
Directions
-
Step 1
Empty butter out into a mixing bowl. Add salt, cilantro, and chiles and mash them in using a fork. -
Step 2
Once the ingredients are well incorporated, plop the butter out onto a piece of parchment paper in a rough log shape. -
Step 3
Roll the paper tightly around the butter and freeze for at least 1 hour. -
Step 4
To use, cut rounds off the log. Store in the freezer for up to 3 months. Enjoy with toast, eggs, savory muffins, bagels, fish, steak, and kebabs.
About the author
Moina Oberoi
Moina Oberoi is a chef and entrepreneur working with organic, sustainable, and Ayurvedic foods. She is the founder and MD of India’s first kefir manufacturing company, MO’s Superfoods.
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