Pistachio Free Caribbean Jerk-Style Compound Butter
Bold, fragrant, and deeply spiced, this compound butter packs the soul of Caribbean jerk seasoning into a silky, meltable pat you can keep in your fridge all week. Scotch bonnet pepper brings real heat, while allspice, cinnamon, nutmeg, and smoked paprika layer in that signature warm complexity — all balanced by bright lime zest and a touch of maple syrup. Fresh ginger and scallion greens round it out with a little sharpness that keeps every bite lively. The whole thing comes together in one bowl with a fork, then gets rolled into a log and chilled until you're ready to use it. A single slice dropped onto hot grilled chicken or fish melts into an instant glossy sauce that looks and tastes like you put in way more effort than you did. Every ingredient here is straightforward and nut-free by nature, so there's no need to scrutinize labels or worry about unexpected add-ins the way you might with store-bought flavored butters or spice blends. Keep a log in the freezer and you're always one slice away from turning a weeknight dinner 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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