Smoked Butter
Cold-smoked whipped butter with a delicate woodsmoke aroma, perfect on warm bread or steak.
⏱️ Prep: 15 min🍳 Cook: 10 min
Ingredients
| 250 g | good-quality salted butter (not cultured) |
Instructions
- Cut the butter into cubes. Place the cubes on baking/parchment paper and slide it into a suitably sized zip-lock bag.
- Put the rubber hose of the smoking gun into the top of the bag, then zip the bag closed to secure the hose end inside.
- Following your smoking gun's instructions, light the woodchips and turn on the gun. Fill the bag with as much smoke as it will take. Do this in an open area, as some smoke will escape.
- Once the bag is full of smoke, quickly remove the hose and seal the bag completely.
- Leave the butter to absorb the smoke for about 10 minutes. When you can clearly see the butter again (the smoke will look like it has disappeared), remove the butter from the bag.
- Place the smoked butter in a glass or metal mixing bowl and whip it with electric hand beaters.
- Transfer the whipped smoked butter to a ceramic or glass container and store, covered, in the fridge for up to a month.