Adding smoke flavor to butter can help enhance the flavors of a variety of different foods, but it works particularly well on meats that have been baked or pan-seared in the oven or on the stovetop. When adding smoke flavor to butter, start with high-quality unsalted butter for the best possible flavor and to avoid making the finished product extremely salty.
Liquid Smoke Method
Step 1
Allow the butter to come to room temperature wrapped in plastic wrap or wax paper.
Step 2
Place the butter in a small mixing bowl and add the liquid smoke. Combine the butter and liquid smoke with the tines of a fork or with a potato masher.
Step 3
Cover the mixing bowl with plastic wrap and place it in the refrigerator for 15 minutes.
Step 4
Remove the bowl from the refrigerator and place the butter on a clean cutting board or work surface. Form the butter into a stick shape and wrap it in plastic wrap. Allow the butter to chill in the refrigerator for at least one hour to harden.
Smoked Salt Method
Step 1
Wrap the butter in plastic wrap or wax paper and allow it to warm up to room temperature for 30 minutes.
Step 2
Crush the smoked salt in a mortar and pestle until it is a fine powder.
Step 3
Combine the room temperature butter and crushed smoked salt in a small mixing bowl. Thoroughly mix the butter and salt together using the tines of a fork, beating the salt into the butter.
Step 4
Cover the mixing bowl with plastic wrap and chill the butter in the refrigerator for 20 minutes.
Step 5
Place the butter on a clean cutting board or work surface and form the butter into the original stick shape using your hands. Wrap the butter in plastic wrap and allow it to chill and harden in the refrigerator for at least one hour before using it.
Things You'll Need
- 1 lb. unsalted butter
- Plastic wrap or wax paper
- Small mixing bowl
- 1 tsp. liquid smoke
- Fork
- Potato masher, optional
- Clean cutting board or work surface
- 2 tsp. smoked salt
- Mortar and pestle
References
- "Martha Stewart's Cooking School"; Martha Stewart; 2008
- "Meat and Potatoes"; Joan Schwartz; 2003
