Teriyaki Butter

Teriyaki Butter

How can something so simple be so good?  Well, probably because it’s butter…  but nonetheless, we might as well enjoy the holidays, right?

This uber-simple tweak on good old rich butter is something you’ll want to have in your refer, just waiting to be pulled out to use a little pat of it here and there.  Just think of the endless possibilities – liven up the boring Thanksgiving rolls? Sneak some into the mashed potatoes?  Try rolling corn-on-the-cob in it, cook your scrambled eggs in it, toss some with your popcorn or pasta – or back to Thanksgiving, how about basting the turkey with it?

We should also mention that the Teriyaki  Pork Jerky and Curry Beef Jerky tied in our staff taste-off for this recipe – and as usual, use any flavor you want!


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2 cubes butter (sweet or salted, your choice), at room temperature
¾ cup ground Teriyaki  Pork Jerky or Curry Beef Jerky

The easiest way to grind the jerky is to first snip it into small pieces with kitchen shears (or a sharp knife), then process it in a food processor.  Then add the butter and blend together.  Didn’t I say easy?

Makes 1 cup jerky butter.