Nick Curtola

Curry Butter

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Preparation info
  • Makes

    1 pound

    • Difficulty

      Easy

Appears in
The Four Horsemen: Food and Wine for Good Times from the Brooklyn Restaurant
The Four Horsemen

By Nick Curtola, Gabe Ulla, James Murphy and Justin Chearno

Published 2024

  • About

This butter is stupidly amazing on grilled meats and vegetables as well as roasted fish. You could also stuff the butter under the skin of a whole chicken before baking, or just fold a knob of it into some steamy rice. Seriously.

Ingredients

  • 1 pound (455 g) unsalted butter, softened
  • 1 tablespoon S&B Oriental curry p

Method

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and curry powder and beat on medium speed until fully incorporated and smooth. Stop the mixer and scrape down the bowl with a rubber spatula, then return the mixer to low speed. Add the Maldon salt and mix for a few seconds to incorporate.

Pack the butter into an airtight container and store in the fridge