James Park's Chili Crisp Compound Butter
Your new go-to trick for adding instant flavor to any dish.
Everything tastes better with a little bit (or a lot) of butter. Make that a compound butter and you've got a surefire way to elevate any dish. Read on to learn how to make James Park's best compound butter with his favorite add-in—chili crisp.
Compound butter is my secret ingredient to add extra flavors to my egg rice. This compound butter is spicy and bright, thanks to chili crisp and lemon zest. Small upgrades like these make a huge difference in flavors and textures for your egg rice (and really anything you eat).
Ingredients
1/2 cup softened salted butter (1 stick)
2 to 3 tablespoon chili crisp
1 lemon
Directions
In a small bowl, add the softened, room-temperature butter. Add 2 to 3 tablespoons chili crisp and zest of 1 lemon, roughly around 1 teaspoon.
Using a flexible spatula, mix all the ingredients until well combined.
Put a plastic wrap over a small container, transfer the compound butter over the plastic wrap, and tightly wrap. Place it in the refrigerator until firm for 1 hour or longer.
When ready, use a knife to slice a chunk or a peeler to shave paper-thin slices as needed.
