Kaffir Lime, Lemongrass and Chilli Butter
This kaffir lime, lemongrass and chilli butter is such a handy little cooking ingredient. Use it in place of plain old butter in whatever you might be cooking.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 100 g salted butter (at room temperature)
- zest of 3 kaffir limes ( or regular limes)
- 4 kaffir lime leaves (omit if unavailable and use fresh coriander leaves if you want (cilantro))
- 1 lemongrass
- 2 - 3 chillies (or a handful birds eye for a hotter butter)
Instructions
- 1
Lightly whip the room temperature butter with a spoon, to loosen.
- 2
Zest the kaffir lime (or whatever lime you're using).
- 3
Lose the middle vein on the kaffir lime leaves and finely chop them.
- 4
Top and tail the lemongrass and get rid of the first 2 layers of skin to get to the softer core. Chop finely.How to use lemongrass? Find out here.
- 5
Finally, chop up the chillies finely too.
- 6
Add the lime zest and chopped ingredients to the butter and mix well.
- 7
Tip out the butter onto clingfilm and shape into a log. Roll up tightly and twist the ends like a sweet wrapper. Store in the fridge for up to 3 days or the freezer for a month.
- 8
To use, just slice off as needed, as in the images and video.