Carrageenan 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 cookout. Scotch bonnet pepper brings serious 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, then rolls up into a tidy log that chills in the fridge until you're ready to use it. Compound butters can be a sneaky source of additives and thickeners when you buy them pre-made, but this one is built entirely from whole spices, fresh aromatics, and real butter — nothing processed or stabilized. That makes it a genuinely clean option for anyone keeping a close eye on ingredient labels. A single slice melted over hot grilled chicken, flaky fish, or roasted vegetables does more flavor work than a whole marinade. Keep a log in the freezer and you're basically one slice away from a restaurant-worthy finish on any weeknight dinner.
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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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