Sriracha Butter
I don’t remember why I wanted to make Sriracha Butter, maybe it came to me in a dream, we’ll never know. I love Sriracha and don’t use it nearly enough. My ideal use for the butter would be to dip fresh lobster in the melted butter, but I ended up getting King Crab’s Legs which were delicious. I also thought it would be great served with a grilled corn right on the cob.
Ingredients & Directions:
- 1 Stick of Butter
- 1 Minced garlic clove
- 2 tsp Soy sauce
- 2 tsp White Wine Vinegar
- 4 T Sriracha
I softened the butter, but next time I will melt the butter. I believe it will give the butter a smoother finished texture. Add all the ingredients in a bowl and thoroughly mix.
Scrape the sides of the bowl to make sure all ingredients are combined well.
I made a small box the keep the butter shape, lining it with wax paper so the butter wouldn’t stick.
Pack the butter mixture into the butter shaped box, wrap in wax paper, and place in the refrigerator until solid.
Here’s my finished Sriracha butter, you can see it looks a little weird and textural, but it was delicious and I’m not just saying that. My mother who is my guinea pig when trying new things loved it.
Once the butter was melted I served it with the King Crab legs. What’s your favorite use of Sriracha? You can leave us comments, email, or even respond to us on twitter.
(Steven)
