Bourbon And Bacon Compound Butter Recipes

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BACON-BOURBON BUTTER



Bacon-Bourbon Butter image

Make and share this Bacon-Bourbon Butter recipe from Food.com.

Provided by Chef GreanEyes

Categories     Pork

Time 26m

Yield 1/2 cup, 1-20 serving(s)

Number Of Ingredients 6

1 slice smoked bacon, finely chopped
1/2 cup unsalted butter, room temperature
1 tablespoon Bourbon
1 tablespoon pure maple syrup
1 teaspoon brown sugar
kosher salt

Steps:

  • Cook bacon in small skillet over med heat, stirring occasionally, until fat is rendered and bacon is crisp, about 6 minutes.
  • Transfer bacon to aper towels to drain grease, reserve 1tsp of the bacon drippings from pan.
  • Put reserved bacon and drippings in small bowl, along with butter, bourbon, maple wyrup, and sugar.
  • Season with salt.
  • Using a fork, vigorously whisk until well combined.
  • Transfer butter mixture to a sheet of parchment paper, wax paper, or plastic wrap, placing on edge closest to you.
  • Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil.
  • Chill until solid. Butter will keep refrigerated for up to 2 weeks or frozen up to 3 months.

Nutrition Facts : Calories 967.6, Fat 95.4, SaturatedFat 59.4, Cholesterol 252.8, Sodium 201.1, Carbohydrate 18.1, Sugar 16.6, Protein 3.9

SAVORY BOURBON BUTTER



Savory Bourbon Butter image

This savory bourbon butter made with fresh parsley and a touch of lemon zest is the perfect addition to grilled steaks, pork chops, or even hot biscuits.

Provided by halluciphen

Categories     Compound Butters

Time 2h40m

Yield 32

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 117.2 calories, Carbohydrate 0.4 g, Cholesterol 30.5 mg, Fat 11.5 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 82.2 mg, Sugar 0.1 g

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