Yeast Free Caribbean Jerk-Style Compound Butter
Bold, fragrant, and deeply spiced, this compound butter brings the soul of Caribbean jerk seasoning into a silky, meltable form that transforms just about anything it touches. Scotch bonnet pepper delivers real heat, while allspice, cinnamon, nutmeg, and smoked paprika layer in that signature warm complexity — all rounded out with fresh ginger, lime zest, and a touch of maple syrup for balance. The beauty of a compound butter like this is that every single ingredient is naturally free of yeast, so there's no need to audit labels or swap anything out. It comes together in one bowl with a fork or hand mixer, then rolls up into a neat log that firms in the fridge and slices cleanly when you're ready to use it. Drop a round onto hot grilled chicken, flaky fish, or roasted vegetables and watch it melt into a glossy, aromatic sauce in seconds. Keep a log in the freezer and you've got an instant flavor upgrade on standby whenever dinner needs a little island heat.
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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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