Step 1: Ensure your butter is at true room temperature. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl with a hand mixer, place the softened butter. Begin to whip the butter on medium-low speed for 2-3 minutes until it becomes light, fluffy, and visibly paler in color.
Step 2: With the mixer still running on low speed, slowly drizzle in the vodka, one teaspoon at a time. This gradual addition is crucial for proper emulsification. Continue to mix until all the vodka is incorporated and the butter maintains a smooth, creamy consistency. If adding herbs or zest, do so in the next step.
Step 3: Stop the mixer. Add the fine sea salt and any optional fresh herbs or lemon zest. Start with 1/2 teaspoon of salt and taste later; you can always add more if needed. Ensure any herbs are very finely chopped.
Step 4: Continue to whip the butter and seasonings for another 1-2 minutes on medium speed, ensuring everything is well combined and the butter is once again light and airy. The goal is a uniform texture and flavor distribution.
Step 5: Transfer the finished Vodka Butter to an airtight container or shape it into a log using parchment paper. Chill in the refrigerator for at least 30 minutes to allow it to firm up and for the flavors to meld. For best results, allow it to soften slightly at room temperature before serving.
Step 6: Store leftover Vodka Butter in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Always bring to room temperature for optimal spreadability before use.