From My Kitchen: Chili Honey Butter
by Padma Lakshmi on January 24, 2012

honey butter
Chili...honey...butter. Need I say more? It's actually dangerous to keep this condiment around because you will find yourself buttering your toast with it, frying up eggs with a bit of it melted in the pan, not to mention making home fries, too. And that's just breakfast. It can be used to saute' green beans and carrots, to brush on grilled fish, even to baste a whole chicken for roasting. The possibilities are endless. Here's my recipe:

Ingredients

  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 1/2 tablespoons honey
  • 1 teaspoon cayenne
  • Salt

Instructions

Combine all the ingredients and whip in a blender or processor, or just by hand with a fork, until they form a smooth sauce. Spoon mixture into a rigid plastic container and keep covered in the fridge.

MAKES ABOUT 1 CUP.

What's your favorite condiment? Share your recipes in the comments below.

Photo Source: The Petit Four

                                           

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Comments: 6
Index: taste 
  • User Avatar Niv Mani

  • sounds DIVINE, Linking the post to my facebook food page!

  • - Jan 24, 2012
  • User Avatar Stephanie White

  • oh wow this looks AMAZING! cannot wait to make it!!

  • - Jan 24, 2012
  • User Avatar Dan Stanley

  • My favorite condiment has been a roasted red pepper butter:

    1 small jar roasted red bell peppers
    1 pound butter, at room temperature
    1/4 cup basil leaves
    2 tablespoons lime juice
    Salt and freshly ground pepper

    Great on fish and veggies, especially corn on the cob.  But it may have some serious competition with Padma's chili honey butter.

  • - Jan 24, 2012
  • User Avatar Betsy Dunn

  • My favorite condiment to make is sundried tomato jam, but this sounds far more versatile - I can't wait to try it!

  • - Jan 24, 2012
  • User Avatar Erin Brown

  • My favorite condiment is Huancaina sauce:

    2 coursely-chopped onions

    2 coursely-chopped jalapenos

    oil to sautee onions and peppers

    3 packets Sazon Goya

    15-20 oz soft cheese (labneh, cottage cheese, ricotta.... whatever you have)

    1/2-1 cup crackers (saltines or a buttery-tasting cracker)

    cream or evaporated milk - enough to make the sauce blend properly 

    1-2 tsp salt (to taste)

    Sautee peppers and onions until onions are translucent. Blend remaning ingredients in a blender until smooth. Taste; add salt as needed. Add more cheese or crackers if necessary for flavor and texture.

  • - Jan 24, 2012
  • User Avatar Melissa MacKenzie

  • Sounds fantastic!  Definitely have to try it.

  • - Jan 25, 2012