Drambuie Butter RecipeOrigin: Scotland Period: Traditional |
Ingredients
90g unsalted butter
Drambuie Butter Preparation:Method:Cream the butter until soft then gradually beat in the sugar until completely incorporated. Add the Drambuie a few drops at a time, taking care not to allow the mixture to curdle. Now fold in the lemon juice a few drops at a time, beating well to mix. The finished sauce should be pale and frothy. Pile in a small dish and set in the refrigerator to harden before serving. Use to accompany mince pies and Christmas pudding. |
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