Xanthan Gum Free Caribbean Jerk-Style Compound Butter
Bold, fragrant, and deeply spiced, this compound butter brings the soul of Caribbean jerk seasoning into one silky, sliceable log you can keep in your fridge all week. Scotch bonnet pepper delivers real heat, while allspice, cinnamon, nutmeg, and smoked paprika build that signature warm-and-smoky depth that makes jerk cooking so irresistible. A hit of fresh ginger, lime zest, and a touch of maple syrup round everything out so the flavor is complex without being one-note. The whole thing comes together with a fork and a bowl — no special equipment, no tricky techniques, just good ingredients beaten into soft butter until everything is perfectly combined. Many flavored butters and spice blends on store shelves rely on fillers and stabilizers you'd rather avoid, but this one is nothing but whole spices, fresh aromatics, and real butter. Once chilled and sliced into rounds, it melts beautifully over grilled chicken, fish, or roasted vegetables, doing all the sauce work in seconds. Make a log on Sunday and you've got a weeknight flavor upgrade ready to go whenever you need it.
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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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