Honey Whiskey Compound Butter Recipe

Ingredients:

8 oz softened butter, unsalted

3 shots honey whiskey

1 sprig rosemary

10 peppercorns, medley type

2 tsp cumin

1 tbsp salt

Tools needed:

Small stock pot

Mixing bowl

Fine mesh strainer

Shot glass

Parchment paper

Wire whisk

How to make it

Place whiskey, rosemary and peppercorns in small stock pot. Heat over medium low heat, bring to a low simmer. DO NOT ignite the alcohol. It will burn off as it simmers. Simmer for around 10 minutes to reduce whiskey to 2 tbsp. Allow to cool for 20 minutes so that it is warm to the touch, but not hot. It should resemble a thin syrup at this point.

In a mixing bowl, place softened butter in and strain whiskey into the bowl. Add salt and cumin to the bowl. Mix thoroughly with wire whisk until incorporated. Place butter onto parchment paper and roll into a log shape. Refrigerate to set and use within 2 weeks.

Delicious on steaks, sautéed vegetables and great in pastas!

Enjoy!

Logan