It’s simple math, really: combine the vegetable with one of the highest concentrations of antioxidants, vitamins and minerals of any on the planet (seaweed) with one of the most delicious items in the universe (butter) and you’ve got something extremely tasty.
Chefs all over New York have been quick to embrace the savory umami wallop that seaweed lends to creamy butter. Not only does seaweed amp up the flavor of butter (preferably high-quality, grass-fed), it also is a wonderful match for butter’s many health benefits. Butter from grass-fed cows is rich in fat-soluble vitamins and beneficial fatty acids, while seaweed is rich in iron, calcium and fiber as well as iodine, a crucial metabolism regulator.
Inspired by his time in Korea, chef Chris Cipollone serves whipped butter loaded with laver at Piora in the West Village ($6). At Brooklyn’s new French Louie, the local-food loving chef Ryan Angulo whips unsalted butter together with dulse seaweed that he sources from Rhode Island. The butter is then refrigerated, and served in slabs with the omega 3-packed smoked sardines and rye toast ($10).
Uniting seaweed and butter in happy harmony is easy to recreate in your home kitchen by making a simple compound butter. In a food processor or stand mixer fitted with the paddle attachment, combine a stick of room-temperature grass-fed butter with six sheets of seaweed snacks. Process until whipped and fluffy, then serve with anything within reach. We particularly love pairing this powerhouse butter with a pile of sliced radishes or slices of whole-grain toast for an easy assemble-it-yourself appetizer.