Coconut Free Caribbean Jerk-Style Compound Butter
Bold, fragrant, and deeply spiced, this compound butter packs all the warmth of Caribbean jerk seasoning into a silky, meltable pat you can keep in your fridge all week. Scotch bonnet pepper brings genuine heat, while allspice, cinnamon, nutmeg, and smoked paprika layer in that signature island depth — no shortcuts, no mystery ingredients. A hit of lime zest and juice keeps everything bright, and a touch of maple syrup rounds out the spice without tipping into sweetness. Many store-bought jerk sauces and seasoning blends sneak in coconut aminos, coconut sugar, or coconut milk, so making your own from scratch is the cleanest way to get that flavor profile without second-guessing the label. Every ingredient here is straightforward and easy to verify, which means you get all the bold character with none of the guesswork. Once you roll it into a log and chill it, you have an instant flavor upgrade ready to melt over grilled chicken, seared fish, or roasted vegetables at a moment's notice. It's the kind of thing that makes a 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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