Curry Butter Recipe

Posted by curryelvis on 01/30/06 in fusion cuisine, hot and spicy food, saucy

I love trying out different butters mixed with different spices and/or herbs. This simple recipe mixes mild curry powder with butter.

Ingredients and Preparation:

Let your butter soften at room temperature for several hours until it is soft enough to mix with a fork or mini whisk. The quantity is up to you, depending on the quantity you want to make.
In the meantime, roast some mild curry powder in an absolutely clean, dry, non-stick frying pan at low heat for 3-5 minutes, or until slightly aromatic - whichever comes first. Don’t let the curry powder roast too long or it’ll get bitter.
Let the roasted spices cool.
When the butter has softened, mix the butter with the spices and salt. Use no more than 1-2 tsp of roasted spices for every cup of softened butter. Add a 1/2 tsp of salt for every tbsp of spices.
Form a log on a piece of cellophane wrap or food-grade wax paper, and roll it up as tight and round as possible.
Refrigerate the log of spiced butter for 4 hours or longer. If you will not be using the butter in this time, put in your freezer compartment. (Thaw inside the refrigerator, not at a room temperature.)

To use, slice a thick slab of the butter and place over cooked dishes, including rice, steak, curry, pasta, etc. When matching this butter with foods, keep in mind that it will be more intense than, say, an herb butter.

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