This umami-packed compound butter is a game-changer—perfectly salty, a little briny, and incredibly rich. Whether you’re melting it over grilled steak, spreading it on crusty bread, adding it to your fried rice, or tossing it with roasted vegetables, this butter instantly elevates whatever it touches. The best part? It takes less than 10 minutes to make and keeps beautifully in the fridge or freezer.
Savory Seaweed Butter
Ingredients
- 1/4 ounce dulse seaweed (about 1/3 cup, lightly packed)
- 2 sticks (8 ounces) unsalted butter, cut into 1-inch cubes and at room temperature
- Slices of sourdough bread, for serving
- ½ teaspoon flaky sea salt
- 1 teaspoon lemon juice (optional)
Directions
- Prep the Seaweed: Finely crumble or chop your dried seaweed. You want small flakes or bits, not large sheets.
- Mix It All Together: In a small bowl, combine the softened butter with the seaweed, salt, and lemon juice if using. Mix until everything is evenly incorporated. Add a pinch of black pepper for a little kick, if you like.
- Shape and Store: Spoon the butter mixture onto a piece of parchment paper or plastic wrap. Roll it into a log shape and twist the ends to seal. Chill in the refrigerator for at least 30 minutes, or until firm.
- Serve and Enjoy: Slice and use on grilled meats, vegetables, toast, rice bowls, or anything that needs a salty, umami-rich boost.
