Sriracha Butter
This is one of my favorite treats, and I like to keep it on hand at all times. It can take steak, lobster, baked potatoes, or roasted corn to new heights. Take a pat and jazz up your mashed potatoes or shrimp scampi. For an easy but oh-so-lush snack, drizzle some melted Sriracha butter over hot popcorn and then sprinkle lightly with grated Parmigiano-Reggiano cheese.
Recipe information
Yield
makes about 8 ounces
Ingredients
Preparation
Step 1
Using a wooden spoon or in the bowl of a stand mixer equipped with a paddle attachment, mix the butter with the Sriracha, garlic, and parsley. Mix until all the ingredients are evenly distributed throughout the butter.
Step 2
Scrape the butter out onto a large sheet of parchment paper or plastic wrap. Using the parchment paper as a barrier between your hands and the butter, form the butter into a log shape about 1 inch in diameter. Roll the butter up tightly, adjusting and maintaining the log form. Refrigerate for at least 1 hour or until ready to use, to allow the butter to set up and the flavors to marry.
Step 3
Once chilled, the butter can be sliced like medallions and used to top a variety of goodies. This butter will last 1 to 2 weeks in the refrigerator and 4 to 6 months in the freezer.
