Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
• 1 pound of unsalted butter, or 4 sticks cut into 1 inch pieces
• 4 T. fresh rosemary, chopped
• 1/2 c. fresh parsley, chopped
• 2 T. fresh sage, chopped
• 2 T. Bourbon Smoked Garlic Salt
• 2 T. Lemon Zest
• 1/4 c. Bourbon Barrel Aged Sorghum
Method of Prep:
In a medium-sized saucepan melt the butter on low heat, stirring frequently. Allow the butter once melted to slowly change in color from a pale yellow to a soft caramel hue. This change will happen quickly so stay close by! It takes about 15 minutes.
Carefully pour butter from the saucepan into a glass or metal mixing bowl. Allow the butter to cool for 20 minutes.
Add Bourbon Smoked Garlic Salt, chopped herbs, Bourbon Barrel Aged Sorghum and lemon zest and stir until combined.
The butter will start to solidify and thicken once it becomes room temperature.
At this point, you can store the infused butter in an airtight container for up to 6 weeks in the fridge or preferably rolled in plastic wrap and parchment paper and stored in the freezer in an air-tight container.
Whenever you would like to use the butter, just cut off a nice healthy chunk and enjoy! The frozen butter would best be enjoyed within 6 months if kept in the freezer.
Try this recipe on Roasted Spaghetti Squash Featuring Bourbon Smoked Chef’s Blend.
