2Add around a teaspoon and a half of nutritional yeast.
3Add onion flakes (not powder) for texture.
4Add granulated garlic for texture.
5Add coarse black pepper.
6Add dried bell pepper powder (paprika can be subbed).
7Add parsley.
8Add a small pinch of turmeric for color, being careful not to add too much.
9Add a quarter teaspoon of cane sugar to round everything out nicely.
10Grab an immersion blender and pulse three to five quick times to achieve texture, not gravels.
11Toss your lid onto an airtight jar for storage. It will last roughly six to eight weeks in the fridge.
Ingredients
4 g butter powder
1.5 g nutritional yeast powder
6 g dehydrated onion flakes
4 g granulated garlic
1.5 g coarse black pepper
1.2 g dried red bell pepper flakes or powder
0.5 g parsley
0.2 g turmeric
0.8 g cane sugar
Equipment
immersion blenderairtight jarspice grinder
Tips
Go easy on the turmeric, we're not making curry.
For a more store-bought texture, pulse 3 to 5 times in a spice grinder. Do not fully powder it. You want some onion, pepper, parsley, and red bell pepper texture still visible.
Store in an airtight glass jar in the refrigerator. Butter powder shortens shelf life. Use within 6 to 8 weeks. Keep moisture out.
For steak, pat the meat dry, coat lightly with oil, apply the mix, then salt separately. Let it sit 15 to 20 minutes before cooking so the onion, garlic, and butter powder can hydrate.