Repurpose extra kare-kare sauce into a versatile kare-kare compound butter. Once hardened in the fridge, you can slice and use it however you like:
- Toss it with meat, seafood, and vegetables.
- Spread it over crusty bread and crackers as an appetizer.
- Slice and serve it on top of steak or roasted vegetables.
- Melt it into an instant buttery kare-kare sauce.
How to Make Kare-Kare Compound Butter
To make compound butter, you mix your flavorings of choice—herbs, spices, seasonings, condiments—into softened butter. You then reshape it into a log with parchment paper or cling wrap, then refrigerate it until solid and firm. A classic type of compound butter is maître d'hôtel butter, which is flavored with parsley and lemon juice.
This recipe is as simple as unsalted butter + kare-kare sauce. You can use leftover or extra sauce from the stew, or whip up a quick version with peanut butter, bagoong, atsuete seeds, and shrimp stock, as we do.