"Sriracha butter is my version of beurre blanc, the classic French sauce. The heat doesn't cling to your mouth (the fat subdues it), and lime juice gives it a nice acidity. It's become my signature condiment drizzled over fried chicken, but you can also slather it on burgers, put a little in scrambled eggs and dip fries in it." —Charles Phan, owner of the Slanted Door in San Francisco


1 cup butter
1 cup Sriracha
Juice of 1 lime
1 tsp. salt
½ tsp. sugar


In a saucepan, melt butter over low heat. In a blender, combine Sriracha, lime juice, salt and sugar. Blend on high 1 minute, slowly adding the melted butter. Store in an airtight container in the refrigerator up to 1 month.


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