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Szechuan peppercorns, lime, greens onions, and garlic whipped with creamy butter.
I love making whipped butter for my fried rice or stirfry. Whether it’s a plain pat, a savory brown butter with hoisin and five-spice, or spicy sriracha. It just feels well-rounded and complete. Today i was thinking about Benihana butter and decided to look it up. I was surprised with how simple it is just butter, lemon, garlic. That got me inspired to make something similar but with a little kick. Plus I love anything that uses Szechuan peppercorns. This recipe is really simple with a few ingredients but the results are spectacular. You get the delicious buttery fried garlic flavor with a mildly numbing tingle. Check out my tips and tricks below for the best Szechuan garlic butter. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST SZECHUAN GARLIC BUTTER
whip it: so this one, trust me you want to use a food processor. the food processor not only will break down all the garlic but it will aerate your butter resulting in it being nice and fluffy. make sure the butter is soft but not melted before whipping. also not hard or it won’t move through the processor. the next best option, mince all the ingredients and whip with a hand-mixed
make a lot: this butter isn’t spicy but is incredibly flavorful so make a bunch. using a minimum of two sticks actually runs better in the food processor and it’s really good. you’ll be surprised how much you’ll add to your dishes.
peppercorns: for this recipe, i use Szechuan peppercorns. a lot of time the ground powder comes from the plant and not the peppercorn. the peppercorn has that numbing tingle. use all parts of the peppercorn, no need to try and peel them.
don’t overdo it: you can always add more peppercorns to the dish don’t overwhelm the butter so you can use it in multiple dishes. you don’t want everything super hot unless you do. you can always spice your dish more according to your taste in the future.
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