Jans Homemade Sriracha Butter Recipes

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JAN'S HOMEMADE SRIRACHA BUTTER



Jan's Homemade Sriracha Butter image

Sriracha butter is delicious on fresh corn on the cob, steak, veggies - especially baked potatoes! Uses are endless and it is quick and simple to make. Nice addition to your next barbeque!

Provided by What's for dinner, mom?

Categories     Side Dish     Sauces and Condiments Recipes     Compound Butter Recipes

Time 1h10m

Yield 16

Number Of Ingredients 6

1 cup unsalted butter, at room temperature
2 tablespoons sriracha sauce, or to taste
1 tablespoon honey
5 cloves garlic, minced
¼ teaspoon salt
1 pinch ground black pepper

Steps:

  • Stir butter, sriracha sauce, honey, garlic, salt, and pepper with a rubber spatula in a bowl until smeared and blended together.
  • Scoop butter mixture onto a large piece of plastic wrap. Roll up into a log; twist ends of the plastic together to tighten up the log. Refrigerate until thoroughly chilled, about 1 hour. Slice into 1/4-inch pats and place on a chilled plate.

Nutrition Facts : Calories 108.2 calories, Carbohydrate 1.6 g, Cholesterol 30.5 mg, Fat 11.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 117.5 mg, Sugar 1.1 g

JAN'S HOMEMADE SRIRACHA SALT



Jan's Homemade Sriracha Salt image

It is very easy to make your own sriracha salt at home. Make as little or as much as you need. Makes a nice addition to gift baskets of homemade items. Store in an air-tight container.

Provided by What's for dinner, mom?

Categories     Side Dish     Sauces and Condiments Recipes

Time 3h5m

Yield 96

Number Of Ingredients 2

½ cup kosher salt
5 teaspoons sriracha hot sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone mat.
  • Mix salt and sriracha hot sauce together in a small bowl. Spread mixture onto the prepared baking sheet.
  • Place the baking sheet in the preheated oven and turn off the heat; let sit in the oven without opening the door, about 3 hours. Stir salt mixture, breaking up any clumps. If not completely dry, repeat the process and check after 1 hour.
  • Place dry salt mixture in a food processor and pulse for a few seconds until clumps are gone.

Nutrition Facts : Calories 0.1 calories, Sodium 486.2 mg

JAN'S HOMEMADE SRIRACHA BUTTER



Jan's Homemade Sriracha Butter image

Sriracha butter is delicious on fresh corn on the cob, steak, veggies - especially baked potatoes! Uses are endless and it is quick and simple to make. Nice addition to your next barbeque!

Provided by What's for dinner, mom?

Categories     Compound Butters

Time 1h10m

Yield 16

Number Of Ingredients 6

1 cup unsalted butter, at room temperature
2 tablespoons sriracha sauce, or to taste
1 tablespoon honey
5 cloves garlic, minced
¼ teaspoon salt
1 pinch ground black pepper

Steps:

  • Stir butter, sriracha sauce, honey, garlic, salt, and pepper with a rubber spatula in a bowl until smeared and blended together.
  • Scoop butter mixture onto a large piece of plastic wrap. Roll up into a log; twist ends of the plastic together to tighten up the log. Refrigerate until thoroughly chilled, about 1 hour. Slice into 1/4-inch pats and place on a chilled plate.

Nutrition Facts : Calories 108.2 calories, Carbohydrate 1.6 g, Cholesterol 30.5 mg, Fat 11.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 117.5 mg, Sugar 1.1 g

SRIRACHA BUTTER



Sriracha Butter image

Oh the many uses: topping a sweet potato, melted and poured on popcorn, slathered on corn on the cob, melted in a frying pan to make a grilled cheese sandwich, used to pan grill shrimp, fish or oysters with a squirt of citrus... The uses are limitless.

Provided by gailanng

Categories     Spicy

Time 10m

Yield 1/2 cup

Number Of Ingredients 2

1/2 cup salted butter, at room temperature
2 tablespoons sriracha asian garlic sauce

Steps:

  • Using a wooden spoon or in the bowl of a stand mixer equipped with a paddle attachment, blend the softened butter with the Sriracha until completely combined.
  • Scoop the flavored butter onto a sheet of plastic wrap. Roll the plastic around the butter, forming a log about 1 inch in diameter; wrap tightly.
  • Chill in the refrigerator for at least an hour. Once hardened, the butter may be sliced for use. Keeps in the refrigerator for up to 2 weeks or in the freezer for 6 months.

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