🌶️ Professional Kitchen · Sauces
Sriracha Butter Emulsion
A glossy chilli-butter sauce with mellow confit garlic and bright layers of fresh and pickled lemon.
01 — THE STORY
Behind the plate
Sriracha butter turns the neutral master emulsion into a sauce with immediate colour, warmth and acidity. It is fast enough to finish during service and bold enough to transform a simple roasted vegetable or piece of grilled chicken.
The range of sriracha allows the cook to choose the heat level. Start at 20 g for a balanced finish, then build towards 40 g when the dish needs a stronger chilli presence.
03 — THE METHOD
Cook step by step
- 01
Prepare the Master Butter Emulsion first and place the amount required for service in a clean saucepan.
- 02
Warm the emulsion very gently without allowing it to simmer or boil.
- 03
Whisk in the confit garlic, 20 g sriracha and a small amount of both lemon juices.
- 04
Whisk firmly or blend briefly with a hand blender until smooth, glossy and evenly coloured.
- 05
Taste, then add more sriracha for heat and adjust the lemon, pickled lemon juice and salt. Serve immediately or hold over very gentle heat.
04 — FROM THE PASS
Chef's notes
- Begin with 20 g sriracha; it is easier to add heat than to dilute it.
- Do not boil the sauce after adding the chilli because excess heat can split the emulsion and dull its fresh colour.
- Balance the two lemon juices gradually: fresh lemon lifts the sauce while pickled lemon gives it depth.
- If the sauce thickens while holding, whisk in a teaspoon of warm water rather than adding more fat.
AT THE TABLE
How to serve it
Serve with charred cabbage, roasted cauliflower, sweetcorn, grilled prawns or roast chicken. Finish the plate with a few drops of the sauce rather than hiding the main ingredient beneath it.