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Sherry butter

ingredients

makes 150 g (5 oz)
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
15 - 30 ml (1 - 2 tbsp) sherry
1 egg white

method

1. In a bowl, cream the butter until soft.

2. Gradually beat in the sugar until the mixture is pale and light.

3. Add a stiffly beaten egg white if a softer texture is preferred.

3. Work in the sherry, a little at a time, taking care not to allow the mixture to curdle.

4. Chill before using. If the mixture has separated slightly after standing, beat well before serving.

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