MSG Free Caribbean Jerk-Style Compound Butter
Bold, bright, and loaded with real-ingredient flavor, this compound butter brings the heat and soul of Caribbean jerk seasoning straight to your kitchen without a single packet, seasoning blend, or store-bought shortcut in sight. That matters more than it sounds — pre-made jerk sauces and spice mixes are notorious for sneaking in glutamates, yeast extracts, and flavor enhancers that can be hard to spot on a label. Here, every layer of flavor comes from scratch: scotch bonnet or habanero for fire, allspice and cinnamon for warmth, fresh ginger and lime zest for brightness, and a touch of maple syrup to round it all out. You simply beat everything into softened butter, roll it into a log, and chill until firm. From there, a single half-inch slice melting over hot grilled chicken, fish, or roasted vegetables does more work than most marinades. It keeps beautifully in the fridge and is the kind of thing you'll want to have on hand all week once you realize how effortlessly it transforms a simple meal.
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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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