Hot Sauce Compound Butter Recipe
Ingredients:
2 stick butter
1 shallot
3 cloves garlic
2 tbsp hot sauce
1 tsp cumin
1 tsp paprika
1 tsp chili powder
Pinch flakey sea salt (about 2 tbsp total)
Black pepper
2 tbsp white wine vinegar
Tools needed:
Cutting board
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Measuring spoons
Large saute pan
Mixing bowl
Parchment paper
Rubber spatula
How to make it:
Let butter sit out at room temperature to soften for 1-2 hours. If needed, soften in the microwave in 15 second intervals to soften. Be careful not to let is melt.
Slice shallot thinly and rough chop garlic, root ends removed.
Warm up saute pan over medium low heat for 5 minutes. Add oil and place sliced shallot in along with a pinch of salt. Sweat shallot down for 2-3 minutes stirring frequently. Turn down the heat if needed as you don’t want to brown and crisp the shallots. The goal is to get a light caramelization on the shallot slices. Once shallots start to turn translucent and brown slightly, add the vinegar. Continue to sweat shallot with vinegar until vinegar reduces to nothing, takes about 2 minutes. Continue to sweat shallots until they have a light caramelization to them, this may take 5 minutes or longer. Add in the garlic and sweat garlic for 30 seconds to 1 minute to cook the rawness off. Turn off the heat. Add in the spices and hot sauce, stirring thoroughly to incorporate fully.
Add the cooked garlic and shallots to mixing bowl, let cool at room temperature for 10 minutes or until cool to the touch. Add the softened butter with a pinch of salt and whisk everything together until fully incorporated.
Spread out parchment paper, cut about the length of a small baking sheet. Place butter into the middle and spread butter in a log shape the width of the parchment paper leaving 2 inches on the sides. Roll the butter in the parchment paper into a tight, long cylindrical shape (like a long tootsie roll).
Place in refrigerator, this will keep for 2-3 weeks. Cut off slices from the butter “log” as needed. This is a finishing butter and will burn quickly if applied to high heat. I use this to top steaks with, cook fried and scrambled eggs in, melt onto cooked vegetables and tossed into pasta.
Enjoy!
Logan
