Smoked butter
| Smoked butter | |
|---|---|
 |
| Servings: | Makes 250g |
| Ready in: | 12 minutes plus resting time between smokings |
| Prep. time: | 12 minutes plus resting time between smokings |
| Cook time: | None |
| Difficulty: | 
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This recipe needs further development
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The author of this recipe feels that it needs improving before it can be considered complete.
Do feel free to use it for inspiration but be aware that it may not yet be perfect.
A very easy beginners' recipe for a handheld smoking gun and makes 2 types of butter. Decide for yourself which one you would like to use as your standard smoked butter.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 250g unsalted butter, divided into two 125g pieces, and roughly diced
- 1 teaspoon sherry vinegar
- Apple or oak smoking chips, briefly soaked in water
Method
- Place the butter in separate bowls.
- Add the sherry vinegar to one of the bowls.
- Beat the butter which is in the bowl without the vinegar, until soft.
- Repeat the operation for the butter containing the vinegar.
- Cover both bowls with cling film or an airtight lid.
For each bowl
- Prepare the smoking gun with the desired wood chips.
- Loosen up a little of the 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 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.
- 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 from the bowls, shape and wrap in cling film, or place in containers and keep refrigerated.
Serving suggestions
Melt on meat or vegetables. Also excellent with anything cooked on a barbeque.
Variations
Play about with different flavours of wood chips. You can also add things to the butter, such as herbs, spices or citrus rind.
Chef's notes
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