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serving size 1 Tablespoon. This compound butter has an explosion of flavors. Spicy, smoky, salty and oh so good! It is great on flanken style short ribs, tossed in a bowl of rice or noodles!
Prep Time: 01:10
Cook Time: 00:00
6 tablespoons bourbon barrel foods soy sauce
2 tablespoons caster sugar
1 tablespoon dark brown sugar
1 tablespoon sesame oil
6 - 8 drops fish sauce
1 teaspoon korean chile flakes (gochugaru)
3 garlic cloves, minced
2 scallions, finely chopped
1 one-inch piece candied ginger, grated
1 pound butter, softened
3 - 4 thai basil leaves (optional). this adds a spicy licorice flavor and tastes great!
1In a small pan, combine the soy sauce, sugars and sesame oil. Bring to a boil and cook for 5 minutes until thickened. Then let cool to room temperature. Add fish sauce, stir.
2In a food processor, add the chile flakes, garlic, scallions, ginger, and Thai basil if using, pulse until finely chopped. Add the butter and pulse until combined. With the motor running, stream in the cooled soy sauce until a smooth compound butter forms.
3Using plastic wrap, roll the butter into a 11/2” thick log and chill to firm up then slice into rounds.
Prep time includes chilling time
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