Celery Free Caribbean Jerk-Style Compound Butter
Bold, fragrant, and deeply spiced, this compound butter brings the soul of Caribbean jerk seasoning into a silky, spreadable form you can keep in your fridge all week. Scotch bonnet pepper delivers real heat, while allspice, cinnamon, nutmeg, and smoked paprika layer in that signature warm complexity — all rounded out with bright lime zest and a touch of maple syrup. Scallion greens stand in beautifully as the aromatic backbone, keeping the flavor punchy and fresh without any of the usual suspects that can sneak into spice blends or store-bought compound butters. Every ingredient here is straightforward and easy to verify, so there's no guesswork about what went into it. Rolling it into a log and chilling it means you can slice off a round whenever you need it — drop one onto a hot piece of grilled chicken or fish and watch it melt into something spectacular. It's the kind of finishing touch that makes a simple weeknight dinner feel like you actually tried.
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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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