| Level: | Intermediate |
| Total: | 2 hr |
| Active: | 10 min |
| Yield: | about 1/2 cup butter |
Ingredients
- 10 tablespoons unsalted butter
- Flaky salt, for sprinkling
- Radishes, cut in half, for serving
Instructions
- Cover the bottom of a big Dutch oven with wood chips. Ball up three big pieces of aluminum foil each to about the size of a golf ball, then place them on top of the chips; they’ll be used to prop up the bowl of butter. Cover the Dutch oven and heat over medium-high heat for 10 minutes.
- Place the butter in a heatproof bowl and place the bowl on top of the aluminum balls. Reduce the heat to medium-low and cover the pot, allowing a small opening to vent. Cook for 30 minutes. Taste; if you’d like it to be smokier, cook for longer, up to 30 minutes more. Let the butter cool at room temperature back to 65 to 70 degrees F.
- To speed up the cooling, stick the butter in the freezer, stirring occasionally, until spreadable and opaque, about 20 minutes.
- Sprinkle the butter with flaky salt, then serve with radishes for dipping or spreading.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 256 |
| Total Fat | 29 g |
| Saturated Fat | 18 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 0 g |
| Cholesterol | 76 mg |
| Sodium | 103 mg |
Reviews
Testing
I love this recipe! Before I came across this, I would eat radishes, with regular butter and maldon salt but the smoked butter makes it extra delicious! It’s very addictive.
YUCK
I really liked this, but the radishes decided that the feeling was NOT mutual. Although I will not be making this dish again for myself, it isn”t the recipe’s fault, and my family loved it.