Photo by Lori Rice
The smoked paprika and sweet bourbon add a rich, mouth-watering flavor to any cut of meat.
Yield: 1/2 cup
- 1/2 cup cultured butter or plain sweet-cream butter, softened
- 1/4 tsp. bourbon whiskey
- 1/4 tsp. smoked sweet paprika
- 1/4 tsp. coarse ground sea salt
Place butter in medium-sized bowl. Add bourbon, paprika and sea salt. Use spoon or rubber spatula to stir ingredients together. Stir until all ingredients are well combined.
Transfer butter to jar and seal with lid, or place butter on on 8- by 12-inch parchment paper. Form butter into log about 4 inches long. Roll in parchment paper. Twist each end and secure with tie or rubberband.
Store in refrigerator for 2 to 3 weeks, or freeze up to 3 months.