We love compound butters because they are a versatile way to add flavor to existing sauces, serve as a flavorful condiment or topping or, melted, become a sauce in themselves. This version makes use of dukkah, a tangy, woody Egyptian seasoning mixture that is made of toasted nuts, herbs and spices and is used to flavor proteins or served with olive oil as a dip for pita bread. Here we’ve mixed dukkah with softened butter that is then re-chilled. It is ideal for a quick sauce for meats or even vegetables but one of our favorite uses is to melt the Dukkah Compound Butter and use it to baste sunny-side up eggs to complete their cooking while infusing flavor.
MAKES: ½ cup (120 g)
PREP TIME: 2 minutes
COOK TIME: 2 minutes
INGREDIENTS:
- 8 tbsp (120 g) unsalted butter, softened
- 2 tbsp (9 g) Dukkah
INSTRUCTIONS:
- Mix the butter and dukkah together:
- In a small bowl, mix the butter and dukkah together until well combined.
- Chill the butter mixture:
- Scrape the flavored butter into a small dish and cover well with plastic wrap.
- Refrigerate until the butter is hard, about 8 hours.
- Use the flavored butter:
- Use slices on top of grilled or pan-seared poultry and meat.
- Melt the flavored butter to finish sunny-side up eggs.
