Title: Jack Daniel's Butter
Categories: Spread
Yield: 8 Servings
| 1 | oz | Medium onion, minced - about 1/4 medium |
| 1 | cl | Garlic, minced |
| 1 | tb | (1/2 oz.) butter |
| 1/2 | c | (4 oz.) Jack Daniel's whiskey |
| 1/2 | c | (4 oz.) butter, unsalted |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 5 | | Sprigs fresh parsley, stems removed and leaves chopped |
| 1/2 | ts | Sugar |
SOURCE: Culinary Secrets of Great Virginia Chefs by the Virginia Chefs
Association and Martha Hollis Robinson, copyright 1995, ISBN#1-55853-335-4.
This recipe is from Matt Partridge, Executive Chef, C.W.C., Willow Oaks
Country Club, Richmond, Va. MM format by Ursula R. Taylor.
In a medium skillet, saute' onions and garlic in 1 tbsp. butter for about
2 minutes or until browning starts. Cool. In a small saucepan boil Jack
Daniel's for 5 minutes sor until the alcohol is reduced. Cool. In a medium
boil, whip butter with an electric mixer for 5 minutes. Whip in salt,
pepper, parsley, sugar, Jack Daniel's, and sauteed onion mixture. Form into
a long tube on a large sheet of plastic wrap. Roll up. Chill. Slice off
pieces as needed.
CHEF'S NOTES: If using salted butter do not add any additional salt. If
whipped butter is too soft to form roll, refrigerate for 5 minutes. While
any bourbon will do, Jack Daniel's is a favorite in the South. This
flavored butter may be made up to one week in advance. Do not freeze.
PERSONAL NOTE from Ursula R. Taylor - just above the recipe it was noted
that the Chef grills beef tenderloin with a small pc. of this butter on top
~ and as it melts it turns into something a a sauce. It works well on any
kind of steak. Also advises that you start with a slightly soft stick of
butter.