Seasoned Salt Butters for the Table - Momofuku Peachy Keen
two butters

Seasoned Salt Butters for the Table

Savory Garlic Shallot Butter

  • 2 sticks unsalted butter
  • 5 cloves garlic, chopped
  • 1 medium shallots, peeled and chopped
  • 1½ teaspoons Momofuku Savory Seasoned Salt
  • 1 tablespoons Italian parsley, chopped

Spicy Tangy Honey Butter

  • 2 sticks unsalted butter
  • ⅓ cup honey
  • 1 tablespoon Momofuku Spicy Seasoned Salt
  • 1 teaspoons apple cider vinegar

These two salted butters are one of the easiest ways to add more flavor to any dinner plan—whether it’s a big gathering or something to keep in the refrigerator throughout the week.

The garlic shallot butter combines our Savory Seasoned Salt with creamy sauteed shallots and garlic and a bunch of fresh parsley. It’s ideal on everything from steaks to roasted vegetables. The spicy tangy honey butter cuts the heat of our Spicy Seasoned Salt with the sweetness of honey and apple cider vinegar. We use it on everything from fried chicken to toast.

Savory Garlic Shallot Butter

Cube butter and soften in a food processor. If you don’t have a food processor, let the cubed butter soften at room temperature.

Take ¼ of the softened butter (½ stick) and melt it in a pan with garlic and shallots. Keep on low heat until the garlic and shallots are slightly translucent—about 4 to 5 minutes. Take the pan off the heat and let it cool to room temperature.

Place the rest of the butter, cooked garlic and shallots, parsley, and Momofuku Savory Seasoned Salt in a food processor and process until smooth.

Spicy Tangy Honey Butter

Cube butter and soften in a food processor. If you don’t have a food processor, let the cubed butter soften at room temperature.

Process, scrape down, then add the rest of the ingredients. Process again until smooth.

Scrape down again, and make sure everything is well-mixed.


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Seasoned Salts | Our starter pack of flavor, packed with the same umami-rich ingredients we use in our Momofuku restaurant kitchens. Available in Savory, Spicy, and Tingly.

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