Charred Leeks with Red Chili Brown Butter


Makes 2 Servings as a Side Dish
  • 2 Large Leeks
  • 2 tbsp. (20g) Grapeseed Oil or other neutral oil with high smoke point
  • 4 tbsp. (55g) Black & Bolyard® Red Chili Brown Butter
  • Sea Salt, to taste


  1. Trim the stems and tops of the leeks. Rinse any dirty areas with water, then pat dry.
  2. Using a chef’s knife, cut the leeks into sections approximately 1″ long.
  3. Heat a cast iron pan over medium-high heat.
  4. Add the oil the hot pan and swirl to coat the bottom evenly. It should begin to smoke lightly.
  5. Add the leeks to the pan with one of the the cut faces down. Season with sea salt.
  6. Cook the leeks in the hot pan until charred on the first side. Once blackened on the first side, flip the leeks over onto the uncooked side and repeat. Season with sea salt.
  7. When both sides of the leeks are charred, turn off the heat, transfer them to a serving dish and gently separate the pieces.
  8. Off the heat, add the Black & Bolyard® Red Chili Brown Butter to the same pan and swirl to melt completely.
  9. Spoon the melted brown butter over the cooked leeks and enjoy as a side dish to any family style meal. Season with more sea salt as needed.

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Black & Bolyard Brown Butter is my ultimate solution for preparing meals outside my restaurants. On my day off, I want to cook with very little effort, yet still create quick delicious food. Black & Bolyard Brown Butter saves time and delivers the taste of fine dining dishes at home.

Thitid ‘Ton’ Tassanakajohn
Chef & Owner, Le Du, Baan, and Backyard by Baan
Top Chef Thailand Judge

Black & Bolyard Brown Butter makes adding incredible flavor and texture to the simplest of dishes a breeze. Their brown butter is easily approachable for the home cook and incredibly efficient for the renowned Chef. Brown butter offers a unique flavor profile that is tough to perfect - it’s not easy to make as proper technique and precision must be applied. I use brown butter on everything from morning oats, to salad dressing, to finishing a ribeye fresh off the grill.

Michael Chernow
Founder, Seamore’s
Co-Founder, The Meatball Shop and Wellwell

I’m always looking at ways to expand flavor without adding more ingredients. In the kitchen, we roast, reduce, dehydrate, pickle and ferment to unlock the hidden potential of a singular ingredient. Black & Bolyard has done this masterfully with their brown butter. You can taste the quality of the butter and the technique that has gone into the process of slowly and deeply toasting the milk solids. From melting the Red Chili Brown Butter onto a piece of grill-kissed Spanish mackerel, to folding some Fresh Bay Leaf Brown Butter into a pastry cream to fill sweet and savory doughnuts, or even just a spread of the Original on a perfect piece of fresh sourdough, Black & Bolyard is your best chance at achieving maximum flavor.

Ilan Hall
Chef & Owner, Ramen Hood
Top Chef Winner Season 2

Black & Bolyard Brown Butter can be utilized right out of the jar in more ways than one could imagine, from the middle of Summer straight through Winter. I use it to add complexity to the flavor of the freshest vegetables or heighten the richness of the simplest seafood. It creates magic with the most humble ingredients, transforming them into a world-class dish.

Benjamin Ing
Head Chef, Noma