- 75g softened unsalted butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- ½ tsp Szechuan peppercorns
- pinch chilli flakes
- 1 tbsp light soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
Beat the butter with an electric whisk or in a small blender until pale and fluffy. Finely grind the Szechuan peppercorns using a pestle and mortar. Stir the pepper into the butter with the chilli flakes, then whip in the soy sauce until combined. Spoon into a dish or shape using a waxed wrap or parchment and chill until needed. Will keep for one week. Serve on Asian greens, or melted onto steak.
Choose your pepper grindUse a spice grinder for a very fine grind, or use a pestle and mortar for a coarser finish – or if you’ve got the time and inclination, just keep going using a pestle and mortar for a finer texture.