Compound Butter – Toasted Spice

Compound Butter – Toasted Spice

5 from 1 vote
Recipe by Steve @ SeriousKeto Course: Condiments & SeasoningsDifficulty: Medium
Servings

8

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

109

kcal
Total Carbs

1

carb
Net carbs

zero

carbs
Fat

12

grams
Protein

zero

grams

Compound butters are a great way to very quickly season food, adding both fat and flavor at the same time. This toasted spice butter goes great on duck or root vegetables. It will also be an ingredient in an upcoming keto cracker recipe. This recipe came from a Mad Genius Tips article in Food & Wine Magazine back in 2018.

Ingredients

  • 1 TB coriander seend (6g)

  • 1 TB fennel seed (5g)

  • 1 TB caraway seed (8g)

  • 1 TB black peppercorns (10g)

  • 4 oz unsalted butter (120g)

  • 2 tsp kosher salt (4g)

Directions

  • Toast the coriander, fennel, caraway, and pepper corns in a dry pan over medium heat until aromatic and start to crackle.
  • Finely grind the toasted spices in a coffee grinder, spice mill, or with a mortar and pestle.
  • Place the butter in a food processor, then add the ground spice mixture and salt. Process, scraping down the sides as necessary until thoroughly combined.
  • Transfer the compound butter to a sheet of plastic wrap and roll into a log (see video for this process).
  • Place the butter in the freezer for 30 minutes so that it hardens. After this you can store it in the freezer or fridge.
  • If serving over vegetables, I recommend freezing and then using a coarse grater to grate over the veggies.

Recipe Video

Notes

  • Nutritional information is based on a serving size of 1 TB.

Products / tools used in this recipe:

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