Adding Alcohol to Browned Butter

[Shel_B]

Based on comments in the Bourbon Flavored Sweet Potatoes thread, I decided to make an alcohol infused browned butter sauce to use with the roasted and mashed potatoes.  When adding the alcohol to the butter, would it be best to add it at the beginning, and cook it with the butter until the butter browns, or better to add it towards the end of coking, when the butter is nearing the point of optimum brownness? 

 

My first thought is to add the alcohol at the early part of cooking to be sure the alcolhol has time to evaporate.  However, I'm unsure as to how the alcohol will effect the browning of the butter.  Thanks!

Edited December 23, 2014 by Shel_B (log)

[andiesenji]

I brown the butter first, remove from heat and whisk the liquor into the butter, a little at a time and then return it to the heat and continue whisking while adding the other ingredients and continue as the sauce thickens. 

You may have to reduce the heat a bit but the sauce should maintain a low simmer.

[ChrisTaylor]

It takes a long time for alcohol to evaporate. Unless you actively burn it off (bring to boiling point, light fumes with match). Just an aside, is all. And, yeah, I'd add it the way andie described.

[Shel_B]

Thanks, guys ... did as Andie suggested and the sherry browned butter sauce turned out great.  Added a little honey to it for some added flavor.

Edited December 25, 2014 by Shel_B (log)