Smoked Butter
As crazy as it sounds, we're dropping hot charcoal into a savory and spicy butter sauce that levels up ANY dish!
Servings: 4 people
Ingredients
Smoked Butter:
- 2 cups Clarified Butter liquid
- ¼ cup Chopped Parsley
- 2 tbsp Minced Garlic
- 1 tbsp Dijon Mustar
- 1.5 tsp FYR GLD Hot Sauce
- 1.5 tsp Red Chili Flakes
- Smoking Charcoal
Instructions
- Add all the ingredients for the butter to the mason jar along with a smoldering coal from the fire (ideally white hot). Cover quickly to encapsulate the smoke, then set to the side to marinate for 20-30 minutes.
- Remove coal from the butter before adding it to any steak or seafood dish of your liking!
Video
Notes
Easy Clarified Butter Recipe
Making clarified butter is easier than you might think. First, grab your unsalted butter—about four sticks. Melt the blocks of butter slowly over direct heat (low setting) in a saucepan. The goal is to let the butter melt gradually and completely without boiling it. As it melts, you’ll notice the milk solids start to separate and rise to the top while the water and other impurities sink to the bottom. Use a spoon to skim off the milk solids floating on top once the butter is fully melted. Don't stress if you don't get every last bit. After skimming, slowly pour the liquid gold into a heatproof container, using a fine mesh strainer if needed. Voila! Pure butter with a superior flavor. This stuff has a higher smoke point than regular butter, making it perfect for high-heat cooking and grilling.Nutrition
Calories: 3201kcal | Carbohydrates: 9g | Protein: 4g | Fat: 359g | Saturated Fat: 223g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 104g | Cholesterol: 922mg | Sodium: 391mg | Potassium: 237mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2175IU | Vitamin C: 30mg | Calcium: 69mg | Iron: 2mg