DIY Flavored Butters

• Meat

  • 1 slice Bacon

• Produce

  • 1/8 cup Dill, Fresh
  • 1 handful Flat parsley
  • 1 tsp Garlic
  • 1 Lemon, Zest of
  • 1 Shallot

• Condiments

  • 1 tbsp Honey
  • 1 tbsp Lemon juice, freshly squeezed
  • 1 tbsp Maple syrup, pure

• Baking & Spices

  • 1 tsp Brown sugar
  • 2 Pepper
  • 3 Salt

• Dairy

  • 2 sticks 8 oz butter
  • 1 1/2 cup Butter, unsalted

• Beer, Wine & Liquor

  • 1 tbsp Bourbon
  • 1/2 cup Red wine

Found on justputzing.com

Ingredients

• 1 slice uncooked bacon, finely chopped
• ½ cup (1 stick) unsalted butter, room temperature
• 1 tbsp bourbon
• 1 tbsp pure maple syrup
• 1 tsp brown sugar
• Salt
• 1 tbsp honey
• ½ cup (1 stick) unsalted butter, room temperature
• ⅛ cup fresh dill, washed & dried, tough stems removed
• 1 tsp minced garlic
• ½ cup (1 stick) unsalted butter, room temperature
• zest of 1 lemon
• 1 tbsp freshly squeezed lemon juice
• Salt
• Pepper
• ½ cup red wine
• 1 shallot, finely chopped
• 8 oz butter (2 sticks), room temperature
• 1 handful of flat parsley, finely chopped
• Salt
• Pepper

Directions

• Cook bacon in a small skillet over medium heat, stirring occasionally, until fat is rendered and bacon is crisp, about 6 minutes.
• Using a slotted spoon, transfer bacon to paper towels to drain.
• Reserve 1 tsp. bacon drippings.
• Put reserved bacon and drippings in a small bowl, along with butter, bourbon, maple syrup, and sugar.
• Season mixture with salt to taste.
• Using a fork, vigorously whisk until well combined.
• Transfer butter mixture to a 4oz jar, and seal tightly.
• Chill until youre ready to use.
• Put honey in a small bowl, along with softened butter.
• Using a fork, vigorously whisk until well combined.
• Transfer butter mixture to a 4oz jar, and seal tightly. (If you dont have jars on hand, transfer butter 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.)
• Chill until youre ready to use.
• On a large chopping board, roughly chop dill.
• Transfer chopped dill to a small bowl with garlic and butter, and whisk vigorously with a fork to combine.
• Add lemon zest & juice, using a butter knife to fold the lemon juice into butter.
• Season with salt and pepper taste
• Transfer butter mixture to a 4oz jar, and seal tightly.
• Chill until youre ready to use.
• In a small pot combine the wine and shallot and bring to a boil over high heat. Cook until the wine has almost completely evaporated, taking care not to let the shallots burn.
• Transfer the mixture to a medium mixing bowl and let cool.
• Add softened butter to your bowl with the shallot-wine mixture, along with the parsley.
• Whisk vigorously with a fork to mix.
• Season with salt and pepper to taste. Mix well.
• Divide butter mixture between two 4oz jars, and seal tightly.
• Chill until youre ready to use.