This savory bourbon butter is a delicious accompaniment to grilled steaks, pork chops, or even warm biscuits. It is created with fresh parsley and a little lemon zest.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs 10 mins |
| Total Time: | 2 hrs 40 mins |
| Servings: | 32 |
| Yield: | 32 servings |
Ingredients
- 4 sticks salted butter, softened, divided
- 1 large shallot, minced
- 1 tablespoon minced garlic
- ¾ cup bourbon
- 3 tablespoons chopped fresh parsley
- 1 ½ teaspoons lemon zest
- salt to taste
Instructions
- Melt 3 tablespoons butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
- Add shallot and garlic and saute until soft, about 5 minutes. Whisk in bourbon until combined, then cook until reduced, 2 to 3 minutes. Remove from the stove and cool to room temperature, about 10 minutes.
- Combine remaining 3 sticks plus 5 tablespoons butter, parsley, and lemon zest in a mixing bowl. Add cooled bourbon-butter mixture and beat with an electric mixer until smooth. Season with salt.
- Transfer butter to a sheet of waxed paper and roll into a log. Refrigerate until fully chilled, 2 to 3 hours. Use as desired.
- You can use 1/2 butter and 1/2 smoked tallow instead of all butter, and 1 cup minced red onion instead of the shallot.
Reviews
5.14.22 This is indeed savory, but I found the bourbon flavor just about non-existent, and I followed the recipe to the letter. Perhaps more bourbon and allow it to cook down or maybe even some bourbon/whiskey extract? Scaled this down to 8 servings (1 stick of butter), and although it is good, I have a number of butter spreads that are made on a fairly regular basis, so not sure I’ll try it again. Thanks for submitting your recipe.