DIY Flavored Butters
 
 
Author:
Recipe type: DIY
Ingredients
Bacon-Bourbon Butter
  • 1 slice uncooked bacon, finely chopped
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 tbsp bourbon
  • 1 tbsp pure maple syrup
  • 1 tsp brown sugar
  • Salt
Honey Butter
  • 1 tbsp honey
  • ½ cup (1 stick) unsalted butter, room temperature
Lemon-Dill Butter
  • ⅛ cup fresh dill, washed & dried, tough stems removed
  • 1 tsp minced garlic
  • ½ cup (1 stick) unsalted butter, room temperature
  • zest of 1 lemon
  • 1 tbsp freshly squeezed lemon juice
  • Salt
  • Pepper
Red Wine Butter
  • ½ cup red wine
  • 1 shallot, finely chopped
  • 8 oz butter (2 sticks), room temperature
  • 1 handful of flat parsley, finely chopped
  • Salt
  • Pepper
Directions
To make your bacon-bourbon butter:
  1. Cook bacon in a small skillet over medium heat, stirring occasionally, until fat is rendered and bacon is crisp, about 6 minutes.
  2. Using a slotted spoon, transfer bacon to paper towels to drain.
  3. Reserve 1 tsp. bacon drippings.
  4. Put reserved bacon and drippings in a small bowl, along with butter, bourbon, maple syrup, and sugar.
  5. Season mixture with salt to taste.
  6. Using a fork, vigorously whisk until well combined.
  7. Transfer butter mixture to a 4oz jar, and seal tightly.
  8. Chill until you're ready to use.
To make your honey butter:
  1. Put honey in a small bowl, along with softened butter.
  2. Using a fork, vigorously whisk until well combined.
  3. Transfer butter mixture to a 4oz jar, and seal tightly. (If you don't have jars on hand, transfer butter to a sheet of parchment paper, wax paper, or plastic wrap, placing on edge closest to you. Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil. Chill until solid.)
  4. Chill until you're ready to use.
To make your lemon-dill butter:
  1. On a large chopping board, roughly chop dill.
  2. Transfer chopped dill to a small bowl with garlic and butter, and whisk vigorously with a fork to combine.
  3. Add lemon zest & juice, using a butter knife to fold the lemon juice into butter.
  4. Season with salt and pepper taste
  5. Transfer butter mixture to a 4oz jar, and seal tightly.
  6. Chill until you're ready to use.
To make your red wine butter:
  1. In a small pot combine the wine and shallot and bring to a boil over high heat. Cook until the wine has almost completely evaporated, taking care not to let the shallots burn.
  2. Transfer the mixture to a medium mixing bowl and let cool.
  3. Add softened butter to your bowl with the shallot-wine mixture, along with the parsley.
  4. Whisk vigorously with a fork to mix.
  5. Season with salt and pepper to taste. Mix well.
  6. Divide butter mixture between two 4oz jars, and seal tightly.
  7. Chill until you're ready to use.
Notes
(1) If you don't have jars on hand, transfer butter to a sheet of parchment paper, wax paper, or plastic wrap, placing on edge closest to you. Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil. Chill until solid. Then, when you're ready to use your butter, you can just slice off little round pats of it at a time.

(2) Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months.
Recipe by Just Putzing Around the Kitchen at https://www.justputzing.com/2013/12/diy-flavored-butters-2.html