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{{#seo:
|title=Smoked butter, British recipe
|titlemode=replace
|keywords=#butter #clingfilm #smokedbutter #chips #sherryvinegar #smoking #vinegar #herbs #diced #butters #smokedbuttersmoked
|hashtagrev=032020
|description=A very easy beginners' recipe for a handheld smoking gun and makes 2 types of butter
}}

A very easy beginners' recipe for a handheld [[Smoking|smoking]] gun and makes 2 types of [[Butter|butter]]. Decide for yourself which one you would like to use as your standard [[Smoked|smoked]] [[Butter|butter]].
{{recipesummary
|TotalCalories = 1803
|PortionCalories = 150
|DatePublished=2nd April 2014
|Author = JuliaBalbilla
|ImageComment =
|Servings = Servings: 12 - Makes 250g
|Difficulty = 1
|TotalTime = 12 minutes plus resting time between smokings
|PrepTime = 12 minutes plus resting time between smokings
|CookTime = None
|Image = [[Image:Smoked butter recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Lovely with malt-crunch bread''

5/5 

Lovely recipe Rosemary. How I miss my smoker now!

 [[User:PSmith|Paul R Smith]] 
</tr></td>
</table>

{{RecipeIngredients

| 250g [[Unsalted butter|unsalted butter]], divided into two 125g pieces, and roughly [[Diced|diced]]
| 1 teaspoon [[Sherry vinegar|sherry vinegar]]
| [[Apple]] or oak [[Smoking|smoking]] [[Chips|chips]], briefly soaked in water
}}

===Method===
{{RecipeMethod

| Place the [[Butter|butter]] in separate bowls.
| Add the [[Sherry vinegar|sherry vinegar]] to one of the bowls.
| Beat the [[Butter|butter]] which is in the bowl without the [[Vinegar|vinegar]], until soft.
| Repeat the operation for the [[Butter|butter]] containing the [[Vinegar|vinegar]].
| Cover both bowls with [[Cling film|cling film]] or an airtight lid.
}}
'''For each bowl'''
{{RecipeMethod
| Prepare the [[Smoking|smoking]] gun with the desired wood [[Chips|chips]].
| Loosen up a little of the [[Cling film|cling film]], so that you have just enough room to insert the gun (you can use the tube if you like).
| Light the wood [[Chips|chips]] with a lighter or match (do NOT use a blow torch or gas lighter).
| Smoke for 15-20 seconds until the bowl is full of smoke.
| Remove the gun and seal the gap with the [[Cling film|cling film]].
| Leave for 10 minutes.
| Repeat the previous three steps several times (up to 8) until you have the desired smokiness.
| If not using immediately, remove the [[Butters|butters]] from the bowls, shape and wrap in [[Cling film|cling film]], or place in containers and keep [[Refrigerated|refrigerated]].
}}
===Serving suggestions===
Melt on [[Meat|meat]] or [[Vegetables|vegetables]]. Also excellent with anything cooked on a [[barbecue]].
===Variations===
Play about with different flavours of wood chips. You can also add things to the [[Butter|butter]], such as [[Herbs|herbs]], [[Spices|spices]] or [[Citrus|citrus]] rind.
===Chef's notes===
Delicious, with or without the [[sherry vinegar]]!
{{RecipeLine}}
[[Category:Recipes|Butter smoked]]
[[Category:British recipes|Butter smoked]]
[[Category:Accompaniments|Butter smoked]]
[[Category:Marinades dressings and butters|Butter smoked]]
[[Category:Vegetarian recipes|Butter smoked]]
[[Category:Smoker recipes|Butter smoked]]
[[Category:Smoked|Butter smoked]]

<code 'hashtagrev:12032020'>[[Special:Search/butter|#butter]] [[Special:Search/clingfilm|#clingfilm]] [[Special:Search/smokedbutter|#smokedbutter]] [[Special:Search/chips|#chips]] [[Special:Search/sherryvinegar|#sherryvinegar]] [[Special:Search/smoking|#smoking]] [[Special:Search/vinegar|#vinegar]] [[Special:Search/herbs|#herbs]] [[Special:Search/diced|#diced]] [[Special:Search/butters|#butters]] [[Special:Search/smokedbuttersmoked|#smokedbuttersmoked]]
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