If you’ve ever ordered Blackened Creole Chicken at Cactus Club, you already know the real star of the plate isn’t just the chicken — it’s the butter. That spicy, smoky, garlicky Creole butter that melts over everything and somehow makes you keep stealing bites off your own plate.
This is my at-home version of that Creole butter. It’s bold, buttery, a little spicy, and honestly dangerous to keep in the fridge because you’ll want to put it on everything.
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Why You’ll Love This Cactus Club Creole Butter Recipe
It tastes restaurant-level but is very easy to make
You can control the heat level (mild to spicy)
It keeps well in the fridge or freezer
It instantly upgrades chicken, steak, seafood, veggies… even bread
If you like bold flavours and butter that actually does something, this one’s for you.
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How To Serve This Cactus Club Creole Butter Recipe
The key to this butter is infusing fresh thyme and garlic into melted butter first. This removes the raw bite of garlic and pulls out way more flavour from the thyme — very restaurant-style.
You’ll gently melt part of the butter with fresh thyme sprigs, then remove the stems so only the thyme leaves remain. That infused butter gets mixed into room-temperature butter along with the spices to create a smooth, evenly flavoured compound butter.
This Creole butter is best served:
Melted over blackened creole chicken
On steak or grilled prawns
With salmon or white fish
Tossed with roasted potatoes or green beans
Spread on warm bread (trust me)
Basically — if it’s hot, this butter belongs on it.
Cactus Club Creole Butter Tips
Here are a few tips for making this butter:
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Use room-temperature butter so everything mixes smoothly
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Keep the heat low when infusing garlic — don’t let it brown
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Start with less spice if you’re unsure; you can always add more
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Roll it into a log so you can slice off perfect portions
- Freeze extra butter and use it straight from frozen on hot food
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Cactus Club Creole Butter Recipe
Ingredients
½ cup (1 stick) unsalted butter, room temperature
2 tbsp butter (taken from the above, for infusing)
2 garlic cloves, finely minced
3 sprigs fresh thyme
2 tsp smoked paprika
1 tsp dried oregano
½ tsp chili powder (use ¼ tsp for mild)
½ tsp cayenne pepper (use ¼ tsp for mild)
½ tsp chili flakes (optional, reduce for less heat)
½ tsp kosher salt
¼ tsp black pepper
½ tsp Worcestershire sauce
Instructions:
Infuse the butter
In a small pan over low heat, melt 2 tablespoons of the butter.
Add the minced garlic and whole thyme sprigs.
Cook gently for 30–45 seconds, just until fragrant — do not brown.Remove the thyme stems
Take the pan off the heat.
Remove and discard the thyme stems, letting only the thyme leaves fall back into the butter.
Let the infused butter cool slightly.Mix the butter
In a bowl, add the remaining room-temperature butter.
Add smoked paprika, oregano, chili powder, cayenne, chili flakes, salt, pepper, and Worcestershire sauce.
Pour in the cooled garlic-thyme butter.Combine until smooth
Mash everything together with a fork or spatula until fully smooth and evenly coloured.Chill
Spoon the butter onto parchment or plastic wrap.
Roll into a tight log and refrigerate for 30–60 minutes, until firm.Serve
Slice and place on hot chicken, steak, seafood, or vegetables so it melts beautifully.