Brazil Nut Free Caribbean Jerk-Style Compound Butter
Bold, fragrant, and packed with island heat, this compound butter transforms a simple stick of unsalted butter into something that tastes like it belongs at a beachside grill. Scotch bonnet pepper brings genuine fire, while allspice, cinnamon, nutmeg, and smoked paprika layer in that signature jerk warmth — all balanced by bright lime zest, fresh ginger, and a touch of maple syrup. The whole thing comes together in one bowl with a fork or hand mixer, then gets rolled into a tidy log and chilled until it's ready to slice. Dropping a round onto hot grilled chicken, fish, or roasted vegetables and watching it melt is genuinely one of the most satisfying moves in a home cook's repertoire. Store-bought jerk seasonings and flavored butters can be a minefield when you're avoiding tree nuts, since shared facilities and vague labeling make it hard to know what's actually inside. Making it yourself from scratch means every ingredient is visible and accounted for — no hidden fillers, no mystery blends. Keep a log in the freezer and you're one slice away from a restaurant-worthy finish on almost any savory dish.
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Learn more →Ingredients
8 servings
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 3 tbsp scallion greens, finely sliced (green tops only)
- 1 tsp fresh scotch bonnet or habanero pepper, seeded and minced
- 1 tsp fresh ginger, finely grated
- 1 tsp lime zest (from about 1 lime)
- 1 tsp fresh lime juice
- 1 tsp maple syrup
- ¾ tsp ground allspice
- ½ tsp ground cinnamon
- ½ tsp dried thyme
- ¼ tsp ground black pepper
- ¼ tsp ground nutmeg
- ¼ tsp smoked paprika
- ¼ tsp fine salt
- 1 tbsp fresh cilantro, finely chopped (optional)
Instructions
- 1
In a medium mixing bowl, combine the softened butter, scallion greens, scotch bonnet pepper, ginger, lime zest, lime juice, and maple syrup. Beat with a fork or hand mixer until the ingredients are evenly distributed throughout the butter.
- 2
Add the allspice, cinnamon, thyme, black pepper, nutmeg, smoked paprika, and salt. Beat again until the spices are fully incorporated and the butter is uniform in color with no dry pockets of spice visible. Fold in the cilantro, if using.
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