Devilled butter, when placed on fish steaks while grilling, imparts a delicious flavour to the meat. It's also commonly paired with chicken, as per the dish Devilled Chicken.
makes 100 g (4 oz)
3/4 stick + 1 tbsp (3 1/2 oz) 100 g butter, softened
1 generous pinch of cayenne pepper
1 generous pinch of white pepper
1.25 ml (1/4 tsp) curry powder
1.25 ml (1/4 tsp) ground ginger
1. Beat all the ingredients together in a small bowl, using the back of the spoon to combine them thoroughly. Check the seasoning.
2. Use at once or press into small pots, tapping the pots while filling to knock out all the air.
3. Cover with foil and refrigerate until required. Use within 2 days.
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