The Gourmet Butter Trick That Brings A Smoky Twist To Any Dish

Butter is one of those ingredients that enhances flavor whenever it's present. Whether you're making your own butter at home, or buying one of Chowhound's favorite grocery store butter brands, the fact of the matter is that this simple ingredient is bound to give your food a flavor boost. However, when butter is smoked, it brings an even more complex twist to a dish that you may find more enticing. It is one of those subtle upgrades used to elevate dishes without going overboard. Thankfully, you don't have to be a chef to make smoked butter a part of your cooking toolkit. You can melt it on a cooked steak, mix it into mashed potatoes, or sauté your vegetables in it for a simple, smoky touch-up. Smoked butter is also a great addition when baking. Shortbread cookies or pie crusts made with smoked butter will have a subtle yet noticeable earthiness.

Restaurants have long relied on flavored butters to develop layers of extra flavor without making plates more complicated. Smoked butter works in a similar way. It sits in a nice spot between comfort and gourmet cooking, but still retains the familiar taste of everyday butter that countless foodies love. It's almost like what infused butter brings to your baked goods: The aroma rises, then flavor follows, providing layers of experience and depth that ordinary butter cannot replicate. If that has you curious, the next step is learning how to make it at home in a way that keeps the butter solid and the smoke clean.

There are a few ways to smoke butter at home. Perhaps the most obvious involves using a smoker or a grill. Start with cold butter and cut it into cubes for increased surface area. Set the cubes on a rack over a shallow pan of ice, then place the entire setup in an unlit grill or smoker. Afterwards, light a pellet tube or a small foil pouch of dry wood chips until they smolder. Close the lid, keep the temperature under about 80 to 85 degrees Fahrenheit, and let the smoke circulate for 20 to 45 minutes. Check once or twice, sample a small piece, and take the butter out when you've achieved your desired flavor.

If you haven't got a smoker, a handheld smoking gun is a simple alternative. Put a few butter cubes in a shallow bowl or jar, fill the container with a smoldering wood chip, cover it tightly, and let it sit for five to 10 minutes. You can also improvise on the stovetop without heat. Place a smoldering chip in the bottom of a large pot or Dutch oven on a trivet, place the butter on a rack above it, and cover the pot to let the smoke circulate. Keep the pot away from any active burner so the butter stays solid. 

Whichever way you decide to smoke, you will end up with a versatile, ready-to-use flavor booster that belongs on both savory and sweet menus. Store your smoked butter in the fridge for up to two weeks, or freeze in portions for up to six months, and use it to give all kinds of dishes a special touch.