The butter series was never going to stop at three. One technique, now four jars. Voodoo Salt beaten through soft butter puts the smoke, the Cajun heat and the herbs into a form you can slice cold and melt onto anything with a pulse. Point it at steak, corn, grilled fish, a split baked potato. It does not miss.
10 mins + chilling. Makes 1 log.
Ingredients
- 250g unsalted butter, softened
- 2 dessertspoons Plateit Voodoo Salt
- 1 tsp lemon juice
Method
- Beat the butter with electric beaters until pale and fluffy, 3 to 4 mins.
- Fold in 2 dessertspoons of Plateit Voodoo Salt and the lemon juice until the butter is evenly rust-flecked.
- Spoon onto baking paper and roll into a tight log, ends twisted like a bonbon.
- Fridge 2 hours minimum, freezer for the long game.
- Slice coins straight from cold onto anything hot off the grill. Watch it slide.
Swap it: Melt a coin over charred corn cobs with a squeeze of lime and skip the main course entirely.
