Stout butter with milled dillisk

Umami butter with a wild vinegar kick

Stout butter

The balance of flavours of this butter all depends on the stout and the type of acidity one uses. We use an infused vinegar that we make with white wine vinegar, water, and sugar (ratio 3/2/1). A balsamic would also work well, such as Highbank Orchard apple balsamic. At the end of the day, you’re trying to balance fat, sweetness, acid and bitter to create that umami bomb. Feel free to play around with the amounts. We used O’Hara stout. The butter will go completely solid in the fridge, so it needs to left out for at least an hour before serving.

Ingredients

• 450ml stout

• 450g butter, room temperature

• 75ml wild leek vinegar

• Milled dillisk

• Achill Island Sea salt

Method

1. Reduce the stout to 100ml.

2. Cube the butter and place in a stand mixer with paddle attachment.

3. Whip the butter with the vinegar mixture.

4. Add the stout slowly and taste. You might want to start with 30ml and then move to 50ml. It all depends on the level or intensity of stout flavour that you desire.

5. Keep at room temperature while serving.

6. Before serving, sprinkle the butter with some milled dillisk and Achill Island Sea salt.

Jp.