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.
Equipment
- 1 knife
- 1 chopping board
- 1 bowl
- 1 tablespoon
- clingfilm
Ingredients
- 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
- Lightly whip the room temperature butter with a spoon, to loosen.100 g salted butter
- Zest the kaffir lime (or whatever lime you're using).zest of 3 kaffir limes
- Lose the middle vein on the kaffir lime leaves and finely chop them.4 kaffir lime leaves
- 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.1 lemongrass
- Finally, chop up the chillies finely too.2 - 3 chillies
- Add the lime zest and chopped ingredients to the butter and mix well.
- 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.
- To use, just slice off as needed, as in the images and video.
Nutrition
Calories: 190kcalCarbohydrates: 2gProtein: 1gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 54mgSodium: 163mgPotassium: 87mgFiber: 0.3gSugar: 1gVitamin A: 839IUVitamin C: 32mgCalcium: 10mgIron: 0.3mg
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