Sriracha Butter with Honey

Honey Sriracha Butter is an easy compound butter made with honey and Sriracha. You can use it on meats, seafood and toasts.

2 sticks unsalted butter, at room temperature
2 Tbsp. pure honey
5-7 tsp. Sriracha
5 cloves garlic, minced
¼ tsp. sea salt

In a bowl, whisk the unsalted butter, honey, Sriracha, garlic and salt until the butter becomes light and everything is well combined.

Butter Log:
Many professional chefs will roll a compound butter into cylinders and chill or freeze them until it's time to serve a dish. It's an easy way to store the butter as well as cut off a small slice at a time.

Spread a piece of plastic wrap on the counter (about 12" long). Spoon the butter in the middle of the plastic wrap so that it is approximately the same length as a stick of butter.

Fold the plastic wrap around the butter, carefully rolling into a log, and then tuck the ends underneath the butter.

Refrigerate for at least 3 hours before using so that the butter is completely chilled and the flavours can meld. Slice into ¼" thick rounds for serving.

Chill for up to 1 week or freeze until needed.

Cook's Notes:

• 1 stick of butter = ¼ lb
• 1 stick of butter = ½ cup
• 1 stick of butter = 8 Tbsp.
• 1 stick of butter = 4 oz
• 1 stick of butter = 113 g