Uni butter is a decadent treat perfect to spread on almost anything! This creamy butter spread is made with fresh uni sea urchin mixed with softened butter, minced garlic, and a touch of lemon zest.

Interested in more seafood recipes, try my conch salad and grouper ceviche. Both delicious and easy to make.

Butter spreads are a great way to elevate almost any meal or bread-and-butter experience! It's simple to make with 4 ingredients and it can be stored and used later whenever you are making steaks or want something to add an extra boost of flavor to your meal.

This compound butter is made with uni or the edible part of a sea urchin. It has a vibrant orange color and a rich and creamy texture with a slightly sweet flavor.

When mixed with more savory and light ingredients like minced garlic and lemon, this uni butter has a wonderful combination of flavors. It's flavorful enough on its own so that it can be enjoyed with bread as an appetizer or on rosemary sea salt homemade crackers.

Yet, its light profile makes it an ideal complement to steaks, roasts, or pasta dishes, ensuring it doesn't overshadow the main course. It's truly delightful, and when you make it with homemade butter or garlic compound butter the richness and creaminess it brings takes the dish to a whole new level of deliciousness!

Recipe ingredients

Uni. This is the edible part of the sea urchin. It is a bright orange color and has a slightly sweet flavor.

Butter. Use unsalted butter so that you can control the salt level in this recipe better.

Aromatics. Freshly minced garlic and lemon zest. Just a hint of garlic and lemon gives this butter spread a savory and bright flavor.

How to make uni butter

Start by preparing your ingredients. First, allow the butter to soften by leaving it out at room temperature for about 30-60 minutes. It should be soft to the touch but not melted. Next, peel and finely mince the garlic cloves.

For the lemon zest, ensure you're using a clean lemon, preferably organic. Using a zester or a fine grater, gently zest half a teaspoon of the outer yellow skin, being careful to avoid the bitter white pith.

In a small mixing bowl, combine the softened butter, fresh uni, and minced garlic. You have a choice in texture: if you want a smoother blend, use an electric mixer on low speed to whip the ingredients together. If you prefer a more textured butter with chunks of uni, use a fork to blend everything, stirring gently.

Once combined, season your mixture with salt and pepper according to your preference. Then, sprinkle in the freshly zested lemon, making sure it's evenly distributed for a hint of citrusy freshness.

After blending all the ingredients, transfer the uni butter mixture to a container or mold it into a desired shape using plastic wrap. Cover it tightly and refrigerate for 2-4 hours, allowing the flavors to meld and the butter to firm up.

When ready, your uni butter is perfect to spread on fresh bread, crackers, or as an addition to seafood dishes. The combination of rich oceanic flavors from the uni, the aromatic garlic, and the hint of lemon will surely be a delight!

Pro tips

Use really fresh uni for this recipe, since depending on how you use your butter, the uni will be eaten raw. It should be firm with a bright color without any liquid seeping from it.

Take your butter out to soften at least 30 minutes before you are ready to use it. A quicker way to soften butter is to place it into a plastic bag and then into a bowl of warm water to soften for 5 minutes or until it can be easily pressed. This helps so that all the ingredients will mix together more easily.

Use a microplane, if you have it, to grate the lemon zest. The pieces of zest inside the butter will be finer that way.

Substitutions

Uni. Uni fillets are common to use but uni eggs crushed with a spoon are also a great option for this recipe.

Lemon. Use 1 - 2 teaspoons of lemon juice if you don't want to use lemon zest.

Butter. Use any type of butter you like, regular dairy butter, or your favorite vegan version. If using salted butter, make sure to taste your uni butter before adding any additional salt, so it doesn't become overly salty.

Serving suggestions

This sea urchin compound butter is unique and very delicious on all your favorite dishes, here are a few ways that you enjoy it.

Mixed with pasta and more lemon juice, minced garlic, or fresh herbs to make a simple uni butter sauce.

Spread on broiled fish, steaks, or roast meats for an extra savory flavor.

Spread over crusty bread or dinner rolls served with caviar or more uni as a light appetizer or snack.

Variations

Add freshly chopped herbs like chives or parsley for a light and herby flavor.

Chili paste or chili oil complements the other savory flavors in this compound butter while giving a nice kick of heat.

If you want a really simple uni butter recipe, leave off the garlic and lemon zest, this way the flavor of the uni sea urchin truly shines!

Storage instructions

Make sure to store leftovers in the freezer. Uni is raw and will spoil if stored in the fridge for more than 1-2 days. Freeze for up to t month. Pull out of the freezer about 10 minutes before using so it can become spreadable again.

Frequently asked questions

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Hope you will like this uni butter as much as we do. Please rate the recipe if you made it and leave a comment below if you have questions or suggestions.