Spicy Sriracha Garlic Butter
Garlic bread, but make it spicy! With this homemade sriracha garlic butter recipe you can take your home cooking to the next level.
We added sriracha sauce to a classic garlic butter. That’s the great thing about classic recipes, you can add your own twists and completely make it your own!
The sriracha (pronounced with a silent r: see-raa-chuh) gives the butter a lovely kick. Not just great on toast, but on top of whatever your heart desires.
Makes
300 g (10.6 oz) sriracha garlic butter
Ingredients
250 g (9 oz) unsalted butter
2 garlic bulbs
2 tbs olive oil
2 tbs finely diced shallots or onion
2 tbs finely chopped parsley
2 tbs sriracha (add more to taste)
Tools
Instructions
Take your butter out of the fridge and let it sit at room temperature for at least an hour. This way the butter can soften and you can easily mix in all your ingredients.
In the meantime you can prepare your roasted garlic. Cut the tops off of two garlic bulbs.
Fold a piece of tin foil paper in two. Make sure the double-folded aluminum foil is big enough to wrap around both garlic bulbs.
Place the garlic in the center of the foil.
Generously drizzle olive oil over the garlic bulbs until the tops are fully covered with oil.
Wrap the aluminum foil around the bulbs and squeeze the ends of the foil together at the top.
Roast the garlic tin foil package in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 1 hour.
Take the roasted garlic out of the oven after 1 hour. Set aside to cool down.
Place your soft butter in a mixing bowl.
Add finely diced shallots or onions and finely chopped parley to the mixing bowl.
Make sure the roasted garlic bulbs are cool to touch. Squeeze the pulp out of the garlic bulbs onto your butter.
Add at least 2 to 5 tbs of sriracha sauce. Add less for a slight kick, or more for a hot and spicy experience.
Grab a fork and start mixing all your ingredients together until well combined.
How To Store
Use immediately or keep for later. If you want to store your sriracha garlic butter you can wrap it tightly in some plastic wrap.
Scoop the remaining butter in the middle of a large rectangle piece of plastic wrap. Fold the plastic wrap in half and make sure both sides of the butter touch. Roll the remaining plastic wrap over the butter roll into a sausage. Twist both sides to seal off the ends. Twist in the opposite direction to secure tightly.
Store in the fridge for a couple of days. Or store the plastic wrapped butter in the freezer. Take the butter out of the freezer the day before and place in the fridge until ready to use.
How To Serve
Spread over bread, use in jacket potatoes or melt over a slice of butter over a steak. Use wherever you feel sriracha garlic butter would be an added bonus to your dish. We’re sure you can think of lots and lots of reasons to bring out the butter …
Note
Get creative! Instead of sriracha sauce, you can add wakame, wasabi paste or sesame seeds. Or why not dried bacon? The possibilities are endless. Stay away from liquid ingredients to avoid a runny butter.
