- 1 cup unsalted butter, softened, divided
- 4 large cloves garlic, finely chopped
- 1 small shallot, finely chopped
- 1 tablespoon chili crisp
- 1 ½ teaspoons fish sauce
- ¼ teaspoon rice wine vinegar
- 2 tablespoons finely chopped fresh basil
- 1 teaspoon grated lemon zest
Melt 2 tablespoons of the butter in a small saucepan over low heat. Add the garlic and shallot; cook, stirring occasionally, until very soft but not browned, about 10 minutes.
Stir the chili crisp, fish sauce, and rice wine vinegar into the saucepan. Cook over low heat until the mixture is reduced to about 3 tablespoons, about 10 minutes. Remove the saucepan from the heat, and let it cool to room temperature, about 30 minutes.
Stir together the cooled fish sauce mixture, basil, lemon zest, and remaining butter; transfer the mixture to the center of an 11-inch square of parchment paper. Roll into a tight 8 x 2-inch log, twisting both ends of the wrap to seal and compact the log; chill in the refrigerator until firm, about 1 hour.
- Yields: 12 tablespoons seasoned butter
- Preparation Time: 15 minutes plus chilling time
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