Bourbon Butter

I am in a good mood today and I’m waiting for an oil change, so here is a very quick and easy recipe from Nigella Christmas you can make for holiday gatherings of all kinds. I have no preamble for this whatsoever. Please enjoy.

This is so off the cuff I didn’t even take pictures; I just have this still from a short video of Caffè begging for a little, then lucking out when some fell off this loaf of bread I had just made.

Bourbon Butter

adapted from Nigella Christmas

Ingredients:

1 stick/110g/8 tablespoons butter, left to get very soft

1/3 cup/65g dark brown sugar

3 tablespoons/45mL bourbon (don’t use the good stuff, but don’t go full frat party)

a pinch of salt (skip this if you used salted butter)

a quick grind of fresh nutmeg (optional)

To Do:

Put the warm-ish butter into a stand mixer fitted with a paddle attachment and turn it on to medium speed. Add the brown sugar a little at a time to avoid clumping. It’s going to look grainy, which is fine. The bourbon, which you will now add a tablespoon at a time, will smooth it out. Add the salt and nutmeg, then beat for several minutes or until very well combined. Scrape the proceeds into whatever vessel or shape you like and enjoy.

Note:

I was baking some other sweets that day that included butter. I didn’t clean out the bowl and made things in the stand mixer with the remnants of this. It imparted a nice flavor and a little color but didn’t impact the cooking or texture of anything else. I recommend doing this.