This surprise ingredient can be used in a nearly infinite number of dishes. Brush it on your corn on the cob, buttermilk biscuits, salmon off the grill, mashed potatoes, sautéed spinach…heck, Dad even loves it on his toast! Make several days ahead and keep for up to three weeks in your refrigerator.

Prep time, 10 minutes

Ingredients:
1 lb Unsalted Butter, large dice
1/2 oz. Pedro Ximenez Solera Vinegar
Kosher Salt and Black Pepper, to taste

PolyScience Whiskey Barrel or Applewood Smoking Gun™ Chips

Step 1:
Let butter soften to room temperature in a stand mixer bowl or stainless steel mixing bowl.

Step 2:
Season the butter and add vinegar.

Step 3:
Whip the butter on medium speed in a stand mixer with whip attachment. Scrape sides and whip.
This step can be done with a silicone spatula, if a stand mixer is not available.

Step 4:
Wrap the top of the bowl with plastic wrap. Use the PolyScience Smoking Gun™ and trap enough smoke to form a dense cloud under the plastic. Let stand, undisturbed, for 5 minutes.

Step 5:
Release smoke, remove plastic wrap and whip/fold to incorporate smoke flavor.

Step 6:
If a stronger smoke flavor is desired, repeat steps 4 and 5.