Red Meat Allergy Friendly Caribbean Jerk-Style Compound Butter
This compound butter is a flavor bomb — fiery scotch bonnet, warm allspice, cinnamon, nutmeg, and a bright hit of lime zest all folded into creamy unsalted butter for something that tastes like the Caribbean in every bite. It comes together in one bowl with a fork, no special equipment required, and the hardest part is waiting for it to chill in the fridge. Because it's built entirely from butter, fresh aromatics, and spices, there's no red meat or hidden animal-derived additives to worry about — just clean, bold ingredients you can actually read on the label. Slice a round onto hot grilled chicken, flaky fish, or roasted vegetables and watch it melt into a glossy, spiced sauce right on the plate. The maple syrup adds just enough sweetness to balance the heat without tipping into dessert territory, and the optional cilantro gives it a fresh, herby finish. Make a log on the weekend and keep it wrapped in the fridge or freezer so you're always one slice away from turning a simple weeknight dinner into something that feels genuinely special.
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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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