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Smoked and Whipped Butter | Sous Vide Ree

Smoked and Whipped Butter

Smoked and Whipped Butter Recipes Smoked, Whipped, Butter, creamy, bread, easy, smoking, smoking gun english
  • COOK TIME: 10 Minutes
  • PREP TIME: 20 Minutes


  • 500g Unsalted Butter (best quality)
  • Sea Salt
  • Hickory Wood Smoking Chips (slightly dampened with water)


  • Airtight Container
  • Smoking Gun
  • Electric Whisk
  • Cling Film


This recipe is as easy as it sounds but can be used as the building block to many delicious recipes. Once made the butter freezes really well and can be used to season all types of fish, meat or vegetables

  1. Dice the Butter into 2cm square dice then bring up to room temperature to soften it down a little
  2. Place the Butter in an airtight container with a tightly fitting lid
  3. Load the smoking gun chamber with the wood chips.
  4. Using the hose attachment, aggressively fill the container with smoke and replace the lid – leave to stand for 10 mins
  5. The Butter will now have taken on a smoke flavour
  6. Using an electric hand whisk, whip up the Butter until light and creamy, season with Sea Salt to taste
  7. You can now roll the Butter into tubes using cling film

Chef’s Tip:

Once whipped and soft the Butter goes really well with good quality baked bread at the beginning of a meal

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