Hazelnut Free Caribbean Jerk-Style Compound Butter
Bold, smoky, and alive 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 the fire, while allspice, cinnamon, nutmeg, and smoked paprika layer in that unmistakable jerk warmth — all balanced by bright lime zest, fresh ginger, and a touch of maple syrup. Compound butters can sometimes feel like a gamble when you're navigating nut allergies, since flavored butters at specialty shops or restaurants often sneak in hazelnut oil or praline-style additions. This one is built entirely from spices, citrus, herbs, and clean dairy, so there's nothing hidden to worry about. The technique is genuinely simple — beat everything together, roll it into a log, and chill until firm — and then you just slice off a round and let it melt over grilled chicken, fish, or roasted vegetables. It keeps beautifully in the fridge, which means you can make a batch on Sunday and have a flavor-packed finishing touch ready all week long.
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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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