RECIPE
INGREDIENTS
Butter Infusions:
1 stick of butter (8 tbsp) 750 mL bottle of spirit
Fat and Oil Infusions:
60 mL of melted oil or fat 750 mL bottle of spirit
EXECUTION
Melt your butter, or fat in a pan or small pot. No need to heat oil up if using oils such as olive, pumpkin, sesame, butternut squash, etc...
Pour your spirit into a nonreactive container.
Pour butter, oil, or fat into your spirit.
Close the container.
Infuse for 24 hours if infusing butter. Infuse for 4 hours at room temperature for all other oils and fat.
Freeze the infusion for 2 hours or until the oils and fat is fully solidified.
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Strain with a fine strainer. Strain through a coffee filter if needed. __________________________________________________________________________
EQUIPMENT
Fine Strainer
Nonreactive Container
Measuring Cup
Pot or pan Burner (gas, electric, or induction)
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