Chili Crisp Compound Butter

Name: Chili Crisp Compound Butter
Prep time: 15 min
Cook time: 10 min
Total time: 100 min
Ingredients: ¼ cup avocado oil, peanut oil, or neutral oil; 1 small shallot (very thinly sliced); 3 cloves garlic (very thinly sliced); 1 teaspoon fresh ginger (finely minced); 1 tablespoon red pepper flakes; 1 tablespoon gochugaru, Aleppo pepper, or additional red pepper flakes; 1 teaspoon toasted sesame seeds; ½ teaspoon smoked paprika; ½ teaspoon Sichuan peppercorns (toasted and finely ground, or use black pepper); ½ teaspoon mushroom powder (optional); ½ teaspoon light brown sugar; ½ teaspoon soy sauce; ¼ teaspoon fine sea salt; 1 tablespoon roasted peanuts (finely chopped, optional); 1 cup unsalted butter (2 sticks, softened); ¼ cup chili crisp solids (from the cooled chili crisp base, mostly drained); 1 teaspoon chili crisp oil (from the cooled chili crisp base); 1 tablespoon chives or scallions (thinly sliced, optional); flaky sea salt; extra chili crisp oil; chives or scallions (thinly sliced); toasted sesame seeds

Chili crisp becomes a sliceable butter when you keep its crunchy bits and leave most of the loose oil behind. Each pat melts into savory crunch and a lingering chile heat.

By Alex Stone1 HOUR 40 MINUTES

Butter Club Notes

Chili crisp butter sounds like it should be as easy as stirring a spoonful of chili crisp into softened butter, but that can turn oily fast. The better move is to build a small chili crisp base, use the crunchy solids, and leave most of the loose oil behind. You still get the fried garlic, shallot, chile, sesame, and umami, but the finished butter stays firm enough to slice. Melt it over steak, eggs, rice, noodles, shrimp, roasted vegetables, corn, or potatoes and it immediately feels like something you want to keep around.

How to Make Chili Crisp Compound Butter

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Chili Crisp Compound Butter, preparation step 1.

Soften the Butter:

Let the butter come to room temperature until soft but not melted.

Chili Crisp Compound Butter, preparation step 2.

Chili Crisp Compound Butter, preparation step 3.

Fry the Aromatics:

Cook the shallot, garlic, and ginger in oil until golden and crisp.

Chili Crisp Compound Butter, preparation step 4.

Chili Crisp Compound Butter, preparation step 5.

Bloom the Chile Base:

Pour the hot aromatic oil over the chile flakes, sesame, spices, and seasonings.

Chili Crisp Compound Butter, preparation step 6.

Drain the Solids:

Use mostly the crunchy chili crisp solids so the butter does not turn oily.

Chili Crisp Compound Butter, preparation step 7.

Mix the Butter:

Fold the cooled chili crisp solids into softened butter.

Chili Crisp Compound Butter, preparation step 8.

Shape and Chill:

Roll into a log, refrigerate until firm, and slice as needed.

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