Fermented Chilli & Maple Butter

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By Darren Purchese

So moorish, we love whipping this up when we have some ferments chilli in the fridge. Delicious with a hint of smokiness from the maple this flavoured butter is a standoff between fiery chilli and sweet maple all balanced nicely with the maple vinegar.

 

Time

0

hour

5

minutes

Degree of Difficulty

Easy

Save

0

Portions

10
servings

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Ingredients

Servings

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250g unsalted butter, softened
30g fermented chilli paste, (store bought or homemade)
30g maple syrup
10g maple vinegar
 to taste salt flakes
1

Add all of the ingredients to a blender and butter to the blender and blend until the butter lumps are gone and you have a smooth butter. Have a taste and adjust for more chilli, salt, maple or acid as you like it.

Quenelle onto a serving dish and drizzle more maple and salt.

 

 

 

 

 

1
0 hours 0 minutes

Add all of the ingredients to a blender and butter to the blender and blend until the butter lumps are gone and you have a smooth butter. Have a taste and adjust for more chilli, salt, maple or acid as you like it.

Quenelle onto a serving dish and drizzle more maple and salt.

 

 

 

 

Recipe Tags basics, butter, chilli, maple