Can I add vinegar or wine to a compound butter? I want to make one for a Salmon dish but don't want to up the rich-ante of an already fatty protein. Doesn't seem like it would work, does anyone hae experience with this? Thanks
There are many recipes that use wine, vinegar and or citrus juice as an ingredient for compound butters....
I've always gone with 2 Tb liquid (maximum) per stick of butter as a rule. More than that and the butter may not be able to absorb it all.
Definitely yes and Coogles measurement is right. It takes a bit to mix it in so don't worry if it seems like you're stirring for longer than you should.
Thank You all!!
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