Ingredients:
o 1 stick unsalted butter
o 6 ounce bourbon
Method:
1. Melt butter over medium
heat in a nonstick skillet
whisking constantly.
2. When milk solids begin to
color to a dark brown, turn off
heat and continue whisking for
an additional 30 seconds.
3. Combine butter with
bourbon in a freezer-safe
container.
4. When cool, cover and
freeze overnight.
5. Break solidified butter and
strain bourbon into another
container.
6. Seal well and refrigerate.
7. Refrigerate butter for
another use. Baking cookies
comes to mind.
. . .
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