FLAVOURED BUTTER
Sometimes it’s a special condiment that makes a meal.
Herb butter, also known as compound butters, are a fantastic trick to have up your culinary sleeve.
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Start with a good brand of fresh butter. I have added a recipe for your own home made butter below. You can of course use a premade/shop bought butter.
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Let the butter soften to room temperature for several hours. The butter should be easy to stir.
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Both dried and fresh herbs may be used to season the butter. If you are using fresh herbs, rinse them thoroughly and allow them to air dry for several hours prior to chopping.
The recipe below is for basil butter. You can add almost anything to make flavoured butters, chillies, garlic, edible flowers, thyme, wild garlic. The list is endless.
HOW TO
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You can use fresh or dried basil for this recipe. The first step when using fresh basil is to chiffonade the basil. This means cutting the fresh leaves into small ribbons by rolling the leaves.
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The softened butter is mixed with the sliced basil or dried leaves.
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The butter mixture will next be placed in a butter mould or on a piece of wax paper to be rolled and chilled. I like to wrap mine in clingfilm at this stage rather than a waxed paper and roll into a cylinder shape.
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Once the butter is chilled - it should be firm it can then be sliced. I like to slice mine into 1/4-inch thick slices to serve.
Herb Butters can be stored in the fridge for several days, preferably in a sealed container (the wax paper roll may be sealed in a plastic zipper bag). It can be frozen for two months. If freezing, allow the herb butter to thaw before using.
HOW TO MAKE YOUR OWN BUTTER
Making homemade butter is quick, easy and fun. This simple recipe will have you making your own in minutes.
INGREDIENTS
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300 ml double cream - you can use as much or as little as you'd like
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A pinch of sea salt - optional for if you want to make salted butter
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Iced water - optional for if you want to prolong the life of the butter.
INSTRUCTIONS
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You can use a blender or a handheld butter churn (I have the Kilner one) - you will whip the cream on high speed until you form butter (you’ll know this has happened as you’ll see quite a lot of liquid in the bottom of the bowl and the cream will have changed colour). Add salt if you wish to make salted butter at this stage
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Remove the butter from the mixer/churn a lump at a time and give it a quick squeeze with your hands, I use a muslin cloth for this.
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If you want to prolong the life of the butter, dip it into a bowl of iced water to rinse of any leftover buttermilk. Pat dry with clean kitchen paper.
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Form the butter into a lump and refrigerate until you want to use it.
NOTES
300ml double cream will make approximately 200g butter and 100ml buttermilk