Nori Butter

Why This Recipe Works

Butter is awesome on its own. Sometimes, though, it’s fun to give butter an extra flavor boost by adding an ingredient or two to make a compound butter (a classic example is the steakhouse staple maître d’hotel butter, which has the additions of parsley, lemon juice, salt, and pepper). For this recipe we take finely ground nori, the sushi staple (and the most readily available form of seaweed at the supermarket), and mix it into softened butter along with a little kosher salt. The nori adds tons of savory depth but is mild enough that the butter remains incredibly versatile. Try it for butter-basting meat and seafood, melted as drawn butter for shellfish, tossed with pasta, or just spread on a piece of bread. 

Photography by Steve Klise

Food Styling by Marie Piraino