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Genmaicha Green Tea Compound Butter
Diana Jendoubi

Genmaicha Green Tea Compound Butter

4 from 1 vote
The earthy, toasted nut flavors of Genmaich green tea blend beautifully with the sweetness of smoked paprika to form a compound butter that's delicious on grilled corn, veggies, and savory scones.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 35 minutes
Servings: 32 Tbs
Course: Side Dish
Cuisine: American, French, Japanese
Calories: 286
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Unsalted Butter Room temperture or softenend
  • 5 tsp Good Quality Genmaicha Tea loose leaf
  • 1 tbs Smoked Paprika
  • 2 tsp Kosher Salt
  • 4 cloves Garlic minced
  • 1/2 cup water

Equipment

  • 1 Mortar and Pestle Or a Spice or Coffee Grinder
  • 1 Large Mixing Bowl
  • 1 Spatula
  • Parchment Paper or Plastic Wrap
  • 1 Tea Infuser

Method
 

Brew Tea
  1. Bring water to a boil and add 2 teaspoons of Genmaicha tea into the infuser
  2. Steep tea for 5 minutes
  3. Remove the infuser and allow the tea to cool
Make Compound Butter
  1. Using a mortar and pestle crush the remaining 3 teaspoons of Genmaicha tea. If usin a spice grinder, gently pusle the tea until it's broken into smaller bits. You don't want a fine powder
  2. Add crushed tea to the mixing bowl along with the Kosher salt, smoked paprika and minced garlic. Give it a stir
  3. Add in 1 pound of the softened unsalted butter and 3 tablespoons of the concentrated tea. Stir vigorously until all of the ingredients are well combined
  4. Scoop the compound butter onto two pieces of parchment paper or plastic wrap, shape into logs and twist the ends to seal
  5. Chill in the refrigerator for 2 hours until firm
  6. Slice the compound butter into discs and serve them on top of grilled corn, veggies or savory scones

Notes

The Genmaicha Green Tea compound butter will last in the fridge for up to a month. After that, it's best to freeze it.