High Fructose Corn Syrup Free Caribbean Jerk-Style Compound Butter
This compound butter is a little jar of Caribbean sunshine packed into a sliceable log — fiery scotch bonnet, warm allspice, cinnamon, nutmeg, and a bright hit of lime zest all folded into creamy unsalted butter. A small spoonful of maple syrup brings just enough sweetness to balance the heat without leaning on any corn-derived syrups or processed sweeteners, making it a genuinely clean pantry win. So many store-bought flavored butters and jerk-style sauces quietly sneak in high fructose corn syrup, but every ingredient here is exactly what it says it is — real spices, fresh aromatics, and nothing hidden on a label. The technique is dead simple: beat everything together, roll it into a log, and let the fridge do the work. When you're ready to serve, a single half-inch round melting over hot grilled chicken or roasted vegetables is honestly one of the most satisfying things you can do with a stick of butter. Keep a log in the freezer and you've got an instant flavor upgrade on standby for weeknight dinners whenever you need it.
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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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