DSC_0334-Edit St. Germain is like the Samuel L. Jackson of liqueurs - it's in everything these days.  If you haven't tasted it (or you're militantly hetero

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St. Germain Makes Butter Better

DSC_0334-EditSt. Germain is like the Samuel L. Jackson of liqueurs - it's in everything these days.  If you haven't tasted it (or you're militantly hetero and won't admit to tasting it), it's an Elderflower liqueur - sweet, floral and quite refreshing.  Last weekend I was making butter recipes from the cookbook Fat: An Appreciation of a Misunderstood Ingredient, with Recipes.  One of those recipes was for a rum butter, but I didn't have any decent rum in the liquor cabinet.  So instead, I decided to combine butter with just a splash of St. Germain--the result was unexpectedly good.  So here's the "recipe", although it couldn't get much simpler.

Makes: 1/2 cup better butter
Total kitchen time: 5 minutes

Shopping list:

  • 1 stick (1/2 cup) unsalted butter (best if homemade), at room temperature

  • 2 tsp. St. Germain

  • 1/4 tsp. fine sea salt

  1. Combine the butter and St. Germain in a small bowl using the back of a fork. 

  2. Add salt and stir to combine.  Add additional salt, to taste, if necessary.

So, next time you're putting bread and butter on the table, consider making the party a little more interesting by getting your butter liquored up.  Your mouth will thank you.

 
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