Recipe: Golden vadouvan butter

Recipe: Golden vadouvan butter

30m prep | 10m cook

Last updated

Luminously gold in colour and richly aromatic, our stunning golden vadouvan spice mix is a flavour bomb you’ll be reaching for from breakfast ’til dinner (see our full Essential Guide to Vadouvan for some great ideas).

And while this evocative blend of aromatics inspired by the masalas of Southern India can be sprinkled straight from the jar over almost any savoury dish, whipping up this simple but incredible vadouvan butter (inspired by Andrew McConnell’s recipe for Delicious) makes it even more versatile.

Toss the golden butter through roasted carrots, cauliflower, pumpkin or other veggies, melt over seared steak, slather over a chicken prior to roasting or simply spread over a baguette and bake for a few minutes for an explosive take on garlic bread. 

Ingredients (Serves 6)

  • 1 tbsp extra virgin olive oil
  • 2 French shallots, finely diced
  • 1 tsp finely grated ginger
  • 2 garlic cloves, finely grated
  • 6 curry leaves, finely sliced
  • 1 tbsp golden vadouvan spice mix
  • 125g salted butter, room temperature

Heat a non-stick pan over a low heat. Add the oil, then the shallots. Cook slowly – stirring often – until the onions have become translucent and jammy (around 10 minutes).

Add the garlic, ginger and curry leaves, stir to combine, and cook for another 3-4 minutes.

Add the golden vadouvan, stir well over the heat for two more minutes, then remove from heat and allow to cool completely.

Once cooled, stir the vadouvan mix through the butter. Roll into a cylinder using a length of plastic wrap, or simply transfer into a container and refrigerate until needed.

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