Have you ever gone to a restaurant that served bread with flavored butter? You know a pasta house that offers up thick slices of Italian bread with garlic butter, a country kitchen serving airy buttermilk biscuits with honey butter or a BBQ joint that gives you doughy, yeast rolls with cinnamon butter? These are the type of places that when you're waiting on your food to arrive someone at the table inevitably says that they could "make a meal out of the bread alone". When the name of said restaurant is brought up in casual conversation, the first thing out of your mouth is "Oh, I love their butter". Obviously I've been to those type of places and know them well. I covet those little cups of butter that many restaurants are so miserly with.
A few years ago I got tired of eating at places I didn't particularly care for in order to devour some of their amazing compound butters, so I decided to start making my own. I make garlic, Parmesan butter, cinnamon butter, sage butter, and brown sugar butter to name a few. Some are whipped and some are not, but they are all delicious. Closer to Thanksgiving I will post some of these recipes and techniques. For now you'll just have enjoy this maple butter on a warm biscuit while you wait...
This recipe is remarkably easy. The only thing you need to be careful of is the speed at which you pour the syrup into the whipped butter. If you pour it too fast, the syrup and butter will separate. Just drizzle it down the side of bowl while the mixer is going and you should be fine.
1 stick butter, softened
pinch of salt
1/4 cup pure maple syrup
Whip the butter and salt with an electric mixer until fluffy. Slowly pour the syrup down the side of bowl, beating constantly. Continue mixing until well incorporated. Refrigerate, covered for up to 3 weeks.