Lactose Free Caribbean Jerk-Style Compound Butter
This compound butter is a flavor bomb — fiery scotch bonnet, warm allspice, cinnamon, and nutmeg all swirled into creamy softened butter with bright lime zest and a whisper of maple syrup. It comes together in minutes with just a fork and a bowl, then rolls up into a tidy log that firms up in the fridge and slices into gorgeous, melt-ready rounds. The whole thing is naturally free of milk solids beyond the butter itself, and since unsalted butter is overwhelmingly fat with only trace lactose, most people who are sensitive find it completely comfortable to enjoy. Drop a round onto hot grilled chicken or fresh-off-the-grill fish and watch it cascade into every crevice — it's the kind of finishing move that makes a weeknight dinner feel like a restaurant plate. The jerk-inspired spice blend does serious heavy lifting here, so you get that deep, layered Caribbean heat without needing a marinade or a long cook time. Keep a log in the freezer and you're basically one slice away from transforming any protein or roasted vegetable into something genuinely exciting.
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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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