Chili Crisp Compound Butter

Chili Crisp Base

• 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)

Compound Butter

• 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)

Optional Finish

• flaky sea salt
• extra chili crisp oil
• chives or scallions (thinly sliced)
• toasted sesame seeds

1. Soften the Butter: Let the butter sit at room temperature until soft and spreadable, but not melted.1 cup unsalted butter
2. Fry the Shallot: Add the oil and sliced shallot to a small skillet or saucepan over medium-low heat. Cook for 3–5 minutes, stirring often, until the shallot starts turning pale golden.¼ cup oil, 1 shallot
3. Add the Garlic and Ginger: Add the sliced garlic and minced ginger. Continue cooking for 1–3 minutes, stirring constantly, until the garlic is light golden and the shallot is crisp. Do not let the garlic get dark.3 cloves garlic, 1 tsp ginger
4. Make the Chile Base: Add the red pepper flakes, gochugaru, sesame seeds, smoked paprika, Sichuan pepper, mushroom powder if using, brown sugar, soy sauce, fine sea salt, and peanuts if using to a heatproof bowl.1 tbsp red pepper flakes, 1 tbsp gochugaru, 1 tsp sesame seeds, ½ tsp smoked paprika, ½ tsp Sichuan pepper, ½ tsp mushroom powder, ½ tsp brown sugar, ½ tsp soy sauce, ¼ tsp sea salt, 1 tbsp peanuts
5. Bloom the Spices: Pour the hot oil, shallot, garlic, and ginger mixture over the chile base. Stir carefully until evenly combined. Let the mixture cool completely.hot aromatic oil, chile base
6. Drain the Chili Crisp Solids: Once cooled, spoon out ¼ cup of mostly crunchy chili crisp solids, letting extra oil drain back into the bowl. Reserve 1 teaspoon of the chili crisp oil for the butter and save the rest for serving.¼ cup chili crisp solids, 1 tsp chili crisp oil
7. Mix the Butter: Add the softened butter to a mixing bowl. Add the drained chili crisp solids, 1 teaspoon chili crisp oil, and chives or scallions if using. Mix with a rubber spatula until evenly combined.softened butter, ¼ cup chili crisp solids, 1 tsp chili crisp oil, 1 tbsp chives
8. Taste and Adjust: Taste the butter and adjust with a little more chili crisp solids, sesame seeds, or a small pinch of salt if needed. Add more chili crisp oil only a few drops at a time.chili crisp solids, sesame seeds, salt
9. Shape the Butter: Spoon the butter onto parchment paper or plastic wrap. Roll into a tight log, twisting the ends to seal. You can also pack it into a ramekin or airtight container.chili crisp compound butter
10. Chill Until Firm: Refrigerate for at least 1 hour, or until firm enough to slice.chilled compound butter
11. Slice and Serve: Slice into rounds and serve over hot steak, chicken, pork, fish, shrimp, eggs, rice, noodles, roasted vegetables, corn, potatoes, or dinner rolls. Finish with flaky sea salt, extra chili crisp oil, chives, or sesame seeds if desired.finished chili crisp compound butter, flaky sea salt, chili crisp oil, chives, sesame seeds