Whiskey Butter
Ingredients
- 250 g softened butter
- 1 shallot, finely chopped
2 tbsp “More than a Whiskey” by Rock’n’Rubs - 1 tbsp (bourbon) whiskey
- 1 tbsp maple syrup
Preparation
Whiskey Butter with Bourbon & Maple Syrup – the perfect steak butter in 10 minutes | Rock'n'Rubs "More than a Whiskey"
- 1
Step-by-step instructions
Take the butter out of the fridge in advance and let it soften. Finely chop the shallot.
- 2
Mild shallot (optional)
Sauté the chopped shallot in 1 tsp butter over medium heat for 1–2 minutes until translucent, then let it cool completely. (You can also use it raw for a bolder flavor.)
- 3
Mix
Thoroughly mix 250 g of softened butter with 2 tbsp of "More than a Whiskey", 1 tbsp of bourbon whiskey, 1 tbsp of maple syrup, and the (cooled) shallot.
Taste briefly and, if needed, round off with a pinch of salt. - 4
Shape
Place the mixture on plastic wrap, shape it into a firm roll, and twist the ends like a candy wrapper.
- 5
Let it rest
Chill in the refrigerator for 1–2 hours (preferably overnight) until the butter is firm enough to slice.
- 6
Serving & Storage
Slice and serve with steak, pork, potatoes, grilled vegetables, or on baguette/crackers.
Keeps airtight in the fridge for 5–7 days, or freeze for up to 3 months (portion slices before freezing).
Tip
For ultra-smooth slices, freeze the roll for 10–15 minutes – this makes it easy to cut perfectly.