Sriracha Butter Sauce
A smooth, glossy butter emulsion that serves as a versatile base for a range of sauces – rich, silky, and full of depth, it’s perfect for enhancing fish, meat, or vegetables
- Yield: 4 1x
- Category: Dinner, Sauces
Ingredients
- 100 g water
- 250 g butter
- Salt and pepper
- 100 ml sriracha
Instructions
- Add the water and half of the butter to a small saucepan and place over a medium heat. Allow the butter to melt, but do not let it boil.
- Remove from the heat and blend carefully with a stick blender on a low speed.
- Add the remaining butter a little at a time, blending continuously until it has all melted and emulsified into a smooth, glossy sauce. Season with salt and pepper to taste.
Adaptations:
-
Sriracha Emulsion:
Once all the butter is emulsified, stir in 100 ml of your favourite sriracha sauce for a spicy, tangy finish. -
Fish Sauce Emulsion:
Replace the water with 100 ml of good-quality fish stock. Finish the sauce with a squeeze of lemon juice and finely chopped parsley for a light, delicate flavour. -
Bacon Butter Emulsion:
Roast a pack of streaky bacon in the oven at 180°C for about 20 minutes to render out the fat. Drain the fat and replace half of the butter in the base recipe with the bacon drippings. Chop the crispy bacon and sprinkle it over the finished dish for extra texture and flavour.
