
What’s up with my fat wash?
The recipe I used said one stick of butter for 16 ounces of bourbon.
I browned the butter mixed it with the bourbon and shook it up every 30 minutes for two hours. Then I put it in the freezer last night about 8:30 PM Eastern it is now 11:42 AM Eastern the next day and not only does the separation look like this, but nothing has solidified.
Does it need to be left in there longer? Did I not add enough butter or enough bourbon? I used regular buffalo trace which is only 90 proof.
Edited to add I use the word emulsified and I meant solidified. nothing has solidified