Curry Compound Butter
Curry compound butter served on freshly made flatbread
Compound Butter is a simple condiment that can be kept on hand to add dimension and flair to a variety of dishes. As a private chef and home cook, I am always looking for quick recipes with flexible applications and often they are the most requested recipes from guests. The possibilities are endless! Spread on toasted bread or crackers, add to warm pasta or rice, melt on top of a grilled steak, use to make cucumber tea sandwiches, or serve with crunchy radishes & flaky salt.
Sonoko Curry Powder adds a subtle but complex flavor with lovely floral notes from the toasted whole spices and an exciting, vibrant color from the earthy Diaspora Co. turmeric. With just a small amount, you can turn a simple stick of butter into a decadent and beautiful addition to your meals.
YIELD About 5 ounces or 10 tablespoons
INGREDIENTS
4oz (1 stick) unsalted butter, softened
2 teaspoons Sonoko Curry Powder
2-3 tablespoons olive oil (sub ny eutral oil or ghee)
4 teaspoons preserved lemon peel, finely chopped (more or less to taste, based on saltiness of your particular lemon)
1 tablespoon cilantro leaves
PREPARATION
Warm olive oil and curry powder over low heat until fragrant. Transfer to a bowl to cool completely.
Combine spice-oil mixture with softened butter and preserved lemon until uniform in color. Add cilantro leaves. Taste and adjust salt accordingly.
Place in a container (or form into log) and refrigerate. Your curry compound butter will keep in the fridge for up to 2 weeks or in the freezer for up to 1 month. Enjoy!
Recipe developed in collaboration with Hannah Tierney.