Maple Butter

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maple butter
To make it fancy, pipe the butter through a star tip.

Here’s a recipe that will make your holiday dinner seem more festive and elegant, and it only takes a few minutes. What’s not to love? This is based on a recipe from Dirt Candy, by Amanda Cohen — a cookbook crossed with a graphic novel that we love, by the way. If you get the chance, check it out.

We served this at a recent luncheon (one of the reasons we haven’t posted for a while), and received a number of positive comments, so give it a try and let us know what you think.

Maple Butter

Yield: 4 ounces

Maple Butter

Ingredients

  • 1 stick unsalted butter, room temperature
  • 2 Tbs maple syrup
  • 1/2 tsp mustard
  • Sea salt, to taste

Abbreviated Instructions

Place butter, maple syrup, and mustard in the bowl of a stand mixer fitted with the whisk attachment. Slowly increase speed to high and whip until maple syrup is incorporated and butter is light and fluffy, about 5 minutes.

Add salt to taste and whip to incorporate.

Optionally, transfer butter to a piping bag fitted with a 1/2 inch star tip and pipe into a dish. Otherwise, transfer to a small bowl.

Serve at room temperature.

http://scratchinit.halversen.com/2016/12/maple-butter/

Ingredient discussion:

Maple syrup: the expensive woodsy liquid that can’t be duplicated by imitation products. Buy the real deal for the best flavor, preferably the darker maple syrup, as it has more flavor than the light amber (maple syrup is graded by color, not flavor). Mustard seems to be an odd addition, right? We, of course, used our own IPA Mustard, but the original recipe called for Dijon mustard.

Procedure in detail:

making maple butter
Simply whip the ingredients together, add salt, and you’re done!

We don’t think there’s any reason for detailed instructions for this butter, but we’ll note that it might take a minute or so for the maple syrup to mix with the butter. Before it does, it’ll look like a mess, don’t fret, it’ll work.

Something so easy, and so tasty, is an easy five-star recipe.

Worth the trouble?

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