Smoked butter

Smoked butter

By
From
Nuovo Mondo
Makes
500
Photographer
Alan Benson

Ingredients

Quantity Ingredient
wood smoking chips
500g unsalted cultured butter, frozen

Method

  1. Put the smoking chips in a small pot or pan. Place the butter in a perforated tray that will fit inside the pan with the chips. Cover with foil, plastic wrap or another tray and place over high heat until the chips are smoking furiously (you don’t want them to be on fire because you will melt the butter). You can use a stovetop but this may smoke out your house, so an outdoor barbecue is the best option. Turn off the heat and leave for 20–30 minutes for the smoke to infuse. Remove the butter and freeze again before repeating this smoking step two or three times until the butter smells and tastes smoky. Refrigerate to set before using; dice into 2 cm cubes.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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