Here is a simple recipe for Whiskey Garlic Butter I thought I would share with everyone. The possibilities are endless with this butter! Add it on top of burgers, steaks, or grilled veggies. You can also use it as a spread on fresh baked bread or to add a little something extra to those home-style potatoes in the morning! Not bad when enjoyed on top of bacon cheeseburgers too.
This is also a great recipe to prepare ahead of time at home and take with it you for use on the trail. It will store up to a week in a refrigerator or up to three months in the freezer.
Ingredients:
2 sticks unsalted butter
2 shallots
3 tsp. parsley
3 cloves fresh garlic
1/2 tsp. Dijon mustard
1/2 tsp. Worcestershire sauce
3 tsp Whiskey
1/2 tsp. kosher salt
1/8 tsp. white pepper
The first step is to let the butter come up to room temperature and mince the shallots and garlic. Once they are minced, set them aside and soak in your favorite whiskey. Mince the parsley and combine in a large bowl with the softened butter, mustard, Worcestershire, whiskey, salt and pepper. Mix well. Remove the minced shallots and garlic from the whiskey and fold into the mixture. Drop butter into spoonfuls on plastic wrap, then roll and smooth into a log about one inch in diameter. Place in the refrigerator until hard. Use like regular butter and enjoy!
This is also a great recipe to prepare ahead of time at home and take with it you for use on the trail. It will store up to a week in a refrigerator or up to three months in the freezer.
Ingredients:
2 sticks unsalted butter
2 shallots
3 tsp. parsley
3 cloves fresh garlic
1/2 tsp. Dijon mustard
1/2 tsp. Worcestershire sauce
3 tsp Whiskey
1/2 tsp. kosher salt
1/8 tsp. white pepper
The first step is to let the butter come up to room temperature and mince the shallots and garlic. Once they are minced, set them aside and soak in your favorite whiskey. Mince the parsley and combine in a large bowl with the softened butter, mustard, Worcestershire, whiskey, salt and pepper. Mix well. Remove the minced shallots and garlic from the whiskey and fold into the mixture. Drop butter into spoonfuls on plastic wrap, then roll and smooth into a log about one inch in diameter. Place in the refrigerator until hard. Use like regular butter and enjoy!