COMPOUND BUTTER RECIPES RECIPES

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HOMEMADE BUTTER AND BUTTERMILK RECIPE - EPICURIOUS



Homemade Butter and Buttermilk Recipe - Epicurious image

Chef Daniel Patterson of San Francisco's Coi shared this surprisingly easy recipe for making fresh butter and its delicious by-product—buttermilk—with Epicurious. The buttermilk can be used to make Patterson's [Yuba "Pappardelle" with English Peas, Fava Leaves, and Basil](/recipes/food/views/242046) . **Test-Kitchen Tip:** Making butter can be an extremely messy process—as the buttermilk begins to separate, it will splash out of the bowl with each turn of the beaters. Even if your mixer has a splash guard, be sure to wrap sheets of plastic wrap from the rim of the bowl right over the top of the mixer (splash guard and all) to seal off any open spaces.

Provided by Daniel Patterson

Yield Makes about 2 cups butter and 4 cups (32 ounces) buttermilk

Number Of Ingredients 3

6 cups heavy cream, preferably organic
1/4 teaspoon fine sea salt
Special equipment: 5-quart stand mixer (or larger)

Steps:

  • Transfer cream to bowl of 5-quart electric stand mixer fitted with whisk attachment. Tightly cover top of bowl and mixer with plastic wrap. Beat cream at moderately high speed until it holds soft peaks, 10 to 12 minutes. Increase speed to high and beat until mixture separates into thick, pale-yellow butter and thin, liquid buttermilk, about 5 minutes more.
  • Strain mixture through colander into large bowl. Using hands, vigorously knead butter in colander, squeezing out remaining buttermilk, until dense and creamy, about 5 minutes.
  • Transfer butter to large bowl, reserving buttermilk. Using hands, knead salt into butter. Roll into logs and wrap in plastic wrap or transfer to airtight container and refrigerate. (Butter will keep up to 1 week refrigerated or 1 month frozen.)
  • Strain buttermilk through fine-mesh sieve, then cover and refrigerate up to 1 week.

COMPOUND BUTTER RECIPE | ALTON BROWN - FOOD NETWORK



Compound Butter Recipe | Alton Brown - Food Network image

Provided by Alton Brown

Categories     condiment

Total Time 32 minutes

Prep Time 30 minutes

Yield 2 logs

Number Of Ingredients 6

1 pound butter
3 to 4 tablespoons extra virgin olive oil
2 tablespoons fresh chives, chopped
1 tablespoon thyme, chopped
1 tablespoon sage, chopped
1 tablespoon rosemary, chopped

Steps:

  • Chop the butter into uniform chunks using the dough scraper. 
  • Place the oil into the food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil. Using the whisk attachment, whip the butter in the mixer?s work bowl at medium speed until it softens and lightens in color, about 5 to 7 minutes. 
  • Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving.

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