Macadamia Free Caribbean Jerk-Style Compound Butter
Bold, fragrant, and packed with island heat, this compound butter transforms a simple weeknight dinner into something that tastes like it came off a beachside grill. Softened unsalted butter gets loaded with scotch bonnet pepper, fresh ginger, lime zest, allspice, cinnamon, and smoked paprika — a lineup that captures the soul of jerk seasoning in every single slice. A touch of maple syrup rounds out the heat with just enough sweetness, while dried thyme and nutmeg add that warm, aromatic depth that makes jerk flavors so irresistible. The whole thing comes together in one bowl, rolls up into a tidy log, and chills in the fridge until you're ready to use it. When a round hits hot grilled chicken, fish, or roasted vegetables, it melts into a glossy, spiced sauce right on the plate — no extra steps, no extra pans. Every ingredient here is straightforward pantry and produce-aisle stuff, so there's no need to stress about hidden nut additions that sometimes sneak into flavored butters sold at specialty stores. Make a batch on Sunday and you'll be reaching for it 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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