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How to Make Honey Sriracha Butter - easy compound butter made with honey and Sriracha. You can use it on meats, seafood and toasts!
I love compound butter, they are so easy to make and they make everything so delicious and flavorful. Previously I shared my recipe for garlic herb butter and it has absolutely saved my (kitchen) life.
I use the garlic herb butter on monkey bread, in roasted potatoes, garlic-herb butter corn, asparagus and so much more.
I also use it on meat, fish and seafood, and practically makes everything better.
This honey Sriracha butter is no exception and it’s fast becoming my ultimate favorite now. As the name suggests, it’s made of honey, Sriracha chili sauce and garlic.
The taste is sweet, garlicky, slightly salty with just the right hint of heat from the Sriracha.
One of the best ways to use this honey Sriracha butter is with shrimp, especially shrimp kebab. You can also use it on fish, lobster, as a spread on crostini or regular toast.
Or if you are just like me, I can practically eat it as is. Just dig into the butter and into the mouth, it’s heavenly.
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I plan to launch 30 videos in the next 3 months and if the responses are good, I will continue to produce more videos such as how to, techniques, kitchen hacks, and cooking segments. I think you will really enjoy them.
How To Make Honey Sriracha Butter
In a bowl, just whisk together the butter, honey, sriracha, garlic, and a pinch of salt. Keep whisking until the butter gets nice and light and everything’s all smooth and mixed together. It’ll smell amazing already!
Scoop the honey sriracha butter onto a piece of plastic wrap, then roll it up into a little log shape—like a cylinder. Twist the ends nice and tight so it holds its shape, then pop it in the fridge. Once it’s cold and firm, it’s ready to use whenever you need that sweet and spicy kick!
Frequently Asked Questions
This recipe is only 442 calories per serving.
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How to Make Honey Sriracha Butter
Ingredients
- 2 sticks unsalted butter, at room temperature
- 2 tablespoons honey
- 5 – 7 teaspoons sriracha , or to taste
- 5 cloves garlic, minced
- 1/4 teaspoon salt , or to taste
Instructions
- In a bowl, whisk together the unsalted butter, honey, sriracha, garlic, and salt until the butter becomes light and everything is well combined.
- Transfer the honey sriracha butter onto a sheet of plastic wrap and roll it up to form a cylinder shape. Twist both ends tightly and keep it in the refrigerator. It will be ready to use when the butter is cold and solid.
Video
Notes
1 stick of butter = 1/4 pound
1 stick of butter = 1/2 cup
1 stick of butter = 8 tablespoons
1 stick of butter = 4 ounces
1 stick of butter = 113 grams
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you store in fridge or freezer? How long can it last?
Freezer. A couple of weeks.
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I’ve tried this to have on corn and my guests loved it!
OOooooo!
How long will this keep in the fridge for?? Sounds delish!!
I would love to try your reciepe for honey srirscha butter. I’ve watched the video 3 times, searched high and low for the ingredient quanities and can’t find them anywhere? Can you tell me? Thanks, Jackie
HI Jackie – at the top there is a red bar that says click here for the recipe: https://rasamalaysia.com/how-to-make-honey-sriracha-butter/2/
No… I’ve looked hi and lo… no recipe ingredients? No red bar… Anyone else see a red bar?
CLICK HERE FOR RECIPE bar.
I currently live in Australia. Can you please tell me what is Sriracha? It sounds like something Thai.
Yes it’s a Thai chili sauce called Sriracha sauce.
If you can’t find commercial sriracha sauce where you live, just make your own. Search for homemade sriracha sauce. You need hot peppers, water, vinegar, salt, some add sugar. I don’t use exact amounts. Then blend until smooth. I heat it in a sauce pan. Some strain it but I like it thick. Taste and adjust. Works for me.
Hi I have made this butter but why is it watery? I have it in a glass jar in the fridge
You need to freeze it, it’s not possible to be watery. It’s butter and honey and sriracha, there is not much water content.
Your recipe says to refrigerate it. Should we freeze it instead