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 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
1 stick (1/2 cup) unsalted butter (best if homemade), at room temperature
2 tsp. St. Germain
1/4 tsp. fine sea salt
Combine the butter and St. Germain in a small bowl using the back of a fork.
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.
2 comments on “St. Germain Butter”
Does book mention anything of this nature?
Good article, and from a reputable source to boot.
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