Toasted bread covered with a thin layer of matcha compound butter.

Savory Matcha Butter Ready in Five Minutes

A small batch of savory matcha compound butter to spread on bread or melt over a warm vegetable.

By Roseline Zhou, Founder

Contents

Have a piece of bread or a hot vegetable ready and want to add a little matcha? Mix 0.88 oz (25 g) softened butter, about 1 tsp (2 g) tea, and a pinch of salt. This compound butter is a savory matcha recipe that needs no cooking: it takes five minutes if the butter is already soft, then spreads on bread or melts in a small pat over a warm vegetable.

  • Preparation 5 minutes, with already softened butter
  • Cooking none
  • Total time 5 minutes, excluding the time to soften cold butter
  • Servings 1 small ramekin of about 0.95 oz (27 g)
  • Tools a precision scale, a small bowl, a fine sieve, and a fork

The powder spreads through the fat, with no water or heat.

Ingredients for matcha butter

  • 0.88 oz (25 g) unsalted butter, already soft at room temperature
  • about 1 tsp (2 g) matcha
  • About a small pinch (0.5 g) fine salt

Mix matcha butter in five minutes

Matcha compound butter on a fork above a mixing bowl.
  1. Put 0.88 oz (25 g) already softened butter in a small bowl.
  2. Work it with a fork until soft and even.
  3. Sift about 1 tsp (2 g) matcha over the bowl.
  4. Add about a small pinch (0.5 g) fine salt.
  5. Mash and mix with the fork until no streaks of dry powder remain.
  6. Serve the compound butter in a small ramekin.

Start with genuinely soft butter. A cold block resists the fork and leaves matcha streaks; sifting also prevents clumps that would make one bite intensely green and another without tea. We weigh the salt to keep this small amount consistent. If you use salted butter, omit the added salt.

Which matcha works in savory compound butter?

We use our Essence matcha in this butter at about 1 tsp (2 g) for a small ramekin: the tea note does not take the lead. Taste it on a piece of bread before changing the ratio.

What should you serve with this butter?

A small pat melts over a warm vegetable or toasted bread. Add it to an already cooked dish, off the heat: you can see its color and adjust the tea flavor. Drain vegetables first, since too much water would dilute the butter. It remains a compound butter, neither a liquid sauce nor a frying oil.

Our tip. Spread a small amount over one warm bite first. You can adjust the size of the pat without adding more matcha to the entire batch.

Allergens. Milk in the butter; check the matcha package for any noted traces.

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