Szechuan pepper, chilli & soy butter
- Preparation and cooking time
- Plus chilling
- Serves 6
Flavour butter with pepper, chilli and soy sauce to make your own flavoured butter that will keep for a week. Serve with Asian greens or melted onto steak
- STEP 1
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 GRIND
Use 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.