If there’s one foodie product that I could package and sell right now it would be this Harissa Butter. I have been a little addicted to it lately. This particular version is vegan/plant based however it works just as well with real dairy butter as well.
Only two ingredients, harissa paste and butter, and you have the most versatile topping, sauce, marinade… you will ever need if you like a bit of spice. I made mine with my favourite Harissa from Pesto Princess. But you can use your favourite brand or even make your own from scratch if you prefer.
I have used this on roasted veggies, roast potatoes, corn on the cob and as a rub/marinade for roast chicken and fillet steak. It is sooooo delicious.
My original version was made with real dairy butter, but since I’ve been trying to observe veganuary as much as possible, I decided to try it with a plant based butter alternative made with avocado oil. The verdict? Absolutely delicious either way. This Harissa butter is a major hit in our household.
You can adjust the spice level to your taste, but I’ll list below the ratio that worked for me.
Harissa Butter
Ingredients
- ¾ Cup Plant based or dairy butter (185g) Softened to room temperature
- 3 Tbsp Harissa Paste Heaped
Instructions
- For a non-dairy, vegan version, use your favourite butter alternative. I used an avocado oil spread and my favourite harissa paste
- For a dairy version, use the same amount of salted butter (or unsalted if you prefer) and your favourite harissa paste
- In a bowl, combine the softened butter and harissa paste and mix until well combined
- You can chill it in the bowl or for a block of butter like I had, place a piece of plastic or wax wrap in a rectangular plastic storage container/Tupperware, add the mixture and smooth it out, then cover and chill in the fridge or freezer for at least 1 hour until set
- Remove when ready to use
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