So buttery good, and then there’s that kick… Sriracha sauce can take the simplest of condiments and turn it into something so much more. For instance, when butter meets the Rooster sauce, your refrigerator may never be the same. This Sriracha butter recipe is delicious drizzled atop fried chicken, burgers, and even scrambled eggs. It’s also total spicy heaven as a French fry dip. Really many fried foods pair very well here.
🌶️ Quick recipe snapshot
| Flavor profile | Rich, salty butter with Sriracha’s garlicky chili heat, a squeeze of lime and a touch of sweetness. |
| Primary heat source | A cup of Sriracha, plus an optional pinch of cayenne. |
| Heat level | Mild to medium. Sriracha ranges from 1,000 to 2,500 Scoville heat units, and here it’s blended with an equal amount of butter. |
| Texture | Pourable while it’s warm, and spreadable once it’s chilled. |
| Best uses | Fried chicken, burgers, scrambled eggs and fries. |
| Customization ideas | More cayenne for heat, extra lime for tang, or a half batch. |
| Before you start | About 15 minutes, a small saucepan and a food processor. It makes about 2 cups. |
Flavor notes
How hot does it get? Sriracha ranges from 1,000 to 2,500 Scoville heat units, and our guide on how hot Sriracha is compares it with other hot sauces. Blended with an equal amount of butter, it gives you a mild heat with plenty of Sriracha flavor.
We recommend a pinch of cayenne powder to top off the heat, but if “too spicy” is a concern (what?!), omit it, taste the butter post-blending, and add to taste.
Melt the butter over low to medium heat, and put everything else in the food processor while it melts. Then pour the butter in slowly while the processor runs, the way the recipe has you do it, and keep going until it’s all combined.
Taste it once it’s blended, and adjust the salt, lime or cayenne if you need to. Then serve it warm, or chill it and use it like a spread.
Adaptation ideas
Want to change it up? Most of these are about the heat, and the last one is about the size of the batch.
- Want it hotter? Add the cayenne, then another pinch, and taste as you go.
- Want more tang? Add a little more lime juice, a teaspoon at a time, until it suits you.
- Out of Sriracha? Our Sriracha substitute guide covers the closest swaps.
- Want a smaller batch? The recipe makes about 2 cups, so if that’s more than you need, halve everything.
Serving ideas
Fried foods are the obvious match, but you’ll find plenty of other uses for it once you have a jar in the fridge.
- On fried chicken: Drizzle it on warm, right before serving.
- On burgers: Spread it on the bun, or spoon a little over the patty.
- With scrambled eggs: Stir in a spoonful at the end, or put some on top.
- As a fry dip: Serve it warm next to fries, or with our Sriracha fries if you want even more heat.
- On corn on the cob: Brush it over hot corn straight off the grill.
- On toast or crackers: Spread it on once it’s chilled.
Storage notes
Pour it into an airtight container and keep it in the fridge, where the recipe says it’ll last about a month. For comparison, USDA’s FoodKeeper gives plain butter 1 to 2 months in the fridge, but it doesn’t have an entry for flavored butters like this one.
Once it’s chilled, it firms up. If you want to pour it again, warm it gently in a small saucepan over low heat.
Like this recipe? You’ll love these too:
- Sriracha Lime Sauce: Sriracha and lime juice in an easy serving sauce.
- Sriracha Yogurt Dip: An easy dip for wings, ribs, crudités and chips.
- Homemade Sriracha: Make your own Rooster-style sauce from red chilies.
50 quick, bold sauces and salsas: classic salsas and fun twists, BBQ sauces with a kick, and dippers with bang. Simple to make, big on flavor.
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Fiery Sriracha Butter
Ingredients
- 1 cup Sriracha sauce
- 1 cup butter
- 2 tablespoons lime juice
- 1 teaspoon salt
- 1/2 teaspoon sugar
- Pinch of cayenne powder
Instructions
- Melt the butter in a saucepan over low-medium heat.
- Add remaining ingredients into a food processor, then – while slowly adding in the melted butter – blend the mix until fully combined.
- Serve immediately, or pour into an airtight container, seal, and refrigerate. It will keep for approximately 1 month.
