Five-spice and brown sugar compound butter
In this recipe, brown sugar combines with the warmly aromatic flavors of Chinese five-spice powder, which features anise, cinnamon, Sichuan pepper, fennel and cloves and is available in Asian markets. This particular mix is well balanced enough for both sweet and savory uses, but you can increase or decrease the amount of sugar to achieve a more sweet or savory profile to your taste.
Ingredients
MAKES: 4 ounces (112 g)
- 120 g unsalted butter softened
- 1 tbsp 5 g dark brown sugar
- Pinch of salt
- 1½ tsp 5 g five-spice powder
Instructions
- Place the butter, sugar and salt in the bowl of a stand mixer and whip on medium for 2 to 3 minutes or until the mixture is fluffy.
- You may also place the ingredients in a medium bowl and whip with a hand mixer.
- Add the five-spice powder and whip for 30 seconds more.
- Scrape the mixture into a ramekin or small bowl and press down gently to remove any bubbles.
- Smooth the top and wrap tightly in plastic wrap.
- Chill until firm, about 2 to 3 hours.
- This will keep for 2 to 3 weeks, refrigerated.
Notes / Tips / Wine Advice:
Use on waffles, pancakes, warm muffins or French toast.
