I made this ridiculous sauce last summer after flipping through a new fried chicken cookbook. The recipe was hidden as an afterthought to one of the recipes, a mere serving suggestion for anyone who loves the fiery kick of Sriracha. Being one of those people, when I glimpsed Sriracha Butter, I flipped by s*it—and after tasting it, you will, too.
The recipe comes from Charles Phan, the chef behind San Francisco's popular The Slanted Door, but it's hardly chef-y. Phan serves it with fried chicken at his restaurant. Do that, but also spoon it over burgers, dip fries in it, add it to scrambled eggs, drizzle it over grilled corn, and anything else you can possible think of. It's become my go-to condiment for pretty much everything.
Sriracha Butter
1 cup Sriracha
Juice of 1 large lime
1 tsp. salt
1/2 tsp. sugar
1 cup butter, melted
Blend Sriracha, lime juice, salt, and sugar until combined, then slowly add melted butter in a steady stream. Store in an airtight container for up to 1 week.
