Smoked Butter


Make several days ahead and keep for up to three weeks in your refrigerator.



500 gm Unsalted Butter, large dice

16.5 ml Pedro Ximenez Solera Vinegar

Kosher Salt and Black Pepper, to taste

Maple or Applewood Smoking Gun™ Chips



Let butter soften to room temperature in a stand mixer bowl or stainless steel mixing bowl.

Season the butter and add vinegar.

Whip the butter on medium speed in a stand mixer with whip attachment or use silicone spatula, if a stand mixer is not available.

Wrap the top of the bowl with plastic wrap. Use the Smoking Gun Pro and trap enough smoke to form a dense cloud under the plastic. Let stand, undisturbed, for 5 minutes.

Release smoke, remove plastic wrap and whip/fold to incorporate smoke flavor.

If a stronger smoke flavor is desired, repeat steps 4 and 5.


Recipe and Image by Polyscience