Tamarind Butter
- Makes1 cup
- Cook Time10 minutes
We developed this compound butter with Geeta brand tamarind chutney. It's great slathered on bread, and is especially good on Taiwanese flaky scallion pancakes. The butter can be made ahead and refrigerated in an airtight container for up to three days; bring to room temperature before serving.
Tip
Don't soften the butter in the microwave, as the butter inevitably winds up partially melted. It's best to let the butter soften slowly at room temperature.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.