Szechuan Compound Butter

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This delicious Szechuan compound butter neatly captures the elusive flavor of Szechuan pepper. The mild peppery bite is in perfect balance, and the tingly aftertaste lingers in the most pleasant way. A hint of lemon and scallion complete the flavor profile.

Szechuan Compound Butter

Szechuan Compound Butter

Szechuan Compound Butter


  • 1 stick unsalted butter at room temperature
  • 1 tablespoon Szechuan pepper, ground and sifted
  • 1 scallion, thinly sliced
  • 1/4 teaspoon lemon zest
  • 1/4 teaspoon fleur de sel


  1. Combine all the ingredients in a small bowl and mix well using the back of a wooden spoon.
  2. When the ingredients are well mixed, transfer to a small airtight container and refrigerate until firm.

We enjoyed a generous dollop on a couple of New York steaks with a simple green salad on the side, and the Szechuan sensation was the highlight of the meal. This compound butter would also be delicious on seafood, chicken or grilled vegetables.


If you’ve got some leftover spice, then check out our recipe for Szechuan Lemon Curd.

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