Sea Urchin Uni Butter from Strip House Recipe

Uni, or the edible part of the sea urchin, is already decadent enough as it is. So when Strip House—the Greenwich Village steakhouse where the walls are covered with burlesque photos—goes and butterifies uni, things get pretty crazy.

It's not technically on the menu, but the steak accessory became a trend when the chef John Schenk wanted to serve surf and turf without adding extra protein to the plate. For $4, the side can accompany any Strip House cut of meat.

Taste-wise, it's as decadent as it sounds. Rich, creamy, and sweet, the butter goes atop steak that's already been cooked with a regular, un-uni butter.

Recipe Facts

Prep: 15 mins
Total: 15 mins
Serves: 26 to 30 servings

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Ingredients

  • 10 ounces uni filet (one flat)

  • 1 pound unsalted butter, softened

  • 2 teaspoons lemon juice

  • 3 teaspoons kosher salt

  • 1 tablespoon minced chives

  • Pinch of ground black pepper

Directions

  1. Using a rubber spatula, pass the raw uni through a fine mesh tami, making a purée.

  2. Reserve chilled.

  3. Whip butter in a Kitchen Aid mixer until soft and lightly whipped.

  4. Fold in the uni purée and gently mix. Scrape the sides of bowl throughout to ensure that all butter is incorporated into uni.

  5. While still mixing, add lemon juice, salt and pepper. Once these ingredients are combined, add chives.

  6. Remove from mixer and onto work space. Roll the uni butter carefully into a log. Refrigerate.

Nutrition Facts (per serving)
124 Calories
13g Fat
1g Carbs
2g Protein
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Nutrition Facts
Servings: 26 to 30
Amount per serving
Calories 124
% Daily Value*
Total Fat 13g 16%
Saturated Fat 8g 39%
Cholesterol 42mg 14%
Sodium 148mg 6%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 2g
Vitamin C 1mg 7%
Calcium 5mg 0%
Iron 1mg 5%
Potassium 33mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)