top of page
  • Writer's pictureTommy Centola

Spicy Creole Butter

A compound butter is a great addition to a finished protein. They are simple to make. The flavor that they add to your dish will have you keeping different varieties on hand.


2 tablespoons olive oil

2 small hot peppers, finely chopped

3 garlic cloves, minced

2 sticks nutter, softened

2 tablespoons fresh minced chives

3/4 teaspoon Creole seasoning


Heat oil in a skillet over medium-high heat. Add peppers, and garlic; sauté until softened but not browned. Remove from heat; cool to room temperature.

Add remaining ingredients; mix well. Taste, adjust seasoning as needed. Form into a long cylinder on a piece of parchment paper, foil, or plastic wrap and roll up, making sure to cover ends, or place in a bowl and cover. Keep refrigerated for 1 week or freeze for up to 6 months.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

132 views0 comments

Recent Posts

See All
bottom of page