Sriracha Butter Sauce

Ingredients

• 6 oz Unsalted butter (Divided: 2/3 for melting, 1/3 kept cold)
• 1/4 cup Water (Use hot tap water)
• 2 tbsp Sriracha sauce (Adjust to desired heat level)
• 1 tsp Fresh lemon juice (Add at the end for brightness)

Instructions

1. Heat water

   Add the water to a small saucepan and bring it to a gentle boil over medium heat.

   Time: PT2M

   Temperature: boiling

2. Reserve cold butter

   While the water is heating, cut the butter into pieces and set aside one‑third (about 2 oz) in a cold bowl. Keep it chilled until later.

   Time: PT1M

3. Melt butter in water

   Add the remaining two‑thirds of butter (about 4 oz) to the boiling water. Whisk continuously until fully melted and the mixture is smooth.

   Time: PT2M

   Temperature: boiling

4. Incorporate cold butter

   Turn off the heat. Using the stick blender, slowly add the cold butter pieces while blending until the sauce becomes thick and glossy.

   Time: PT1M

5. Add sriracha

   Pour the sriracha into the blended butter and blend again for a few seconds until fully incorporated.

   Time: PT30S

6. Finish with lemon juice

   Stir in the fresh lemon juice by hand or with the blender for a final 10‑second blend.

   Time: PT30S

Nutrition Facts

Calories

300

Protein

0g

Carbohydrates

1g

Fat

33g

Fiber

0g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine, Ghee (for a different flavor)
• Instead of Water: Chicken broth (for extra flavor), Vegetable broth
• Instead of Sriracha sauce: Chili garlic sauce, Hot sauce
• Instead of Fresh lemon juice: Lime juice, Apple cider vinegar (small amount)

Equipment Needed

• Saucepan or small pot
• Whisk
• Stick (immersion) blender
• Measuring cups/spoons
• Small spoon or ladle

Critical Steps — Do Not Skip

• Reserve one‑third of the butter cold before melting the rest.
• Whisk the butter‑water mixture continuously while it boils to create a smooth base.
• Blend in the cold butter slowly with a stick blender to achieve a stable emulsion.

Chef Tips from the Video

• Keep the cold butter as cold as possible; you can even chill it in the freezer for 5 minutes.
• A stick blender gives the smoothest texture, but a regular immersion blender works just as well.
• For a citrusy twist, substitute half of the lemon juice with lime juice.

Troubleshooting

Storage

Refrigerator: Store in an airtight jar for up to 1 week. Reheat gently over low heat or in the microwave, stirring frequently.

Freezer: Can be frozen for up to 1 month; thaw in the refrigerator and re‑emulsify with a quick blend.

Room temperature: Not recommended; the sauce can separate and spoil.

Make-Ahead Tips

• Prepare the sauce up to the lemon‑juice step and refrigerate; add lemon juice just before serving.
• If the sauce separates after chilling, re‑blend with a stick blender before reheating.