A set of recipes to create a trio of flavorful seasoned homemade butters: Sage Garlic Peppercorn, Smoked Paprika Lime Parmesan, and Orange Miso Honey.
Prep Time: 15 minutes
Chill Time: 2 hours
Equipment Needed: Hand-crank butter churner or stand mixer with both the whisk and flat paddle attachments
Ingredients:
Butter
2.5 cups (600ml)
Heavy whipping cream/Double cream at room temperature
If making multiple flavours with each seasoning outlined below, multiply this butter recipe to increase the amount
Sage Garlic Black Peppercorn Seasoning
32 fresh Sage leaves
2 garlic cloves
1 tsp Salt
1 tbsp Black Peppercorns crushed
Smoked Paprika Lime Parmesan Seasoning
2 Limes zested
2 1/2 tsp Smoked Paprika
1/2 cup (30g) Parmesan cheese grated)
1 tsp Salt
Orange Miso Honey Butter Seasoning
1 large Orange zested
1 1/2 tsp White Miso Paste
1 Garlic Clove
1 1/2 tsp Honey
Method:
Butter
If using a Butter Churner:
1. Simply place double cream into the glass jar base, attach the lid with the churning mechanism and turn the handle which starts to rotate the paddles. Continue to churn for around 10 minutes until the butter fat separates from the buttermilk.
2. Strain the liquid through a cheesecloth into a bowl. (You can choose to keep the buttermilk liquid as it can be used for biscuits, cakes and pancakes.)
3. Prepare a small bowl of water with ice cubes, and add the butter to the cold water. Remove the butter and squeeze it between your two hands- this helps remove and clean any buttermilk.
4. Place the butter in a large mixing bowl and refer to the below steps to add your desired seasoning to create a flavoured butter.
If using a Stand Mixer:
1. Pour the heavy cream into the bowl of your stand mixer fitted with the whisk attachment. Then, turn your mixer on a low speed, and gradually increase the speed to medium. Let it run until the mixture thickens and becomes lumpy. This will take about 3-4 minutes.
2. Increase the speed. The colour of the cream will start to turn yellow and become lumpy.
3. Reduce the speed, once the cream has separated from the butter and buttermilk. Strain the liquid through a cheesecloth into a bowl. (You can choose to keep the buttermilk liquid as it can be used for biscuits cakes and pancakes.)
4. Prepare a small bowl of water with ice cubes and dd the butter to the cold water. Remove the butter and squeeze it between your two hands this helps remove and clean any buttermilk.
Place the butter back into a clean stand mixing bowl, attach the paddle attachment and refer to the below steps to add your desired seasoning to create a flavoured butter.
Sage Garlic Black Peppercorn Seasoning
1. Add the sage to a small heatproof bowl. Boil the kettle, and pour the hot water over the sage leaves. Allow the sage to soften for a few minutes, before draining the water. Squeeze the water from the sage and then spread the sage onto a clean kitchen towel.
2. Finely chop the damp sage.
3. Peel the garlic and finely chop.
4. Add the chopped sage and garlic to a pestle and mortar, crush and pound the two together until well combined.
5. Add the peppercorns & salt and continue to pound in the pestle & mortar until well combined.
6. Add all the ingredients to the churned butter. If using a stand mixer let the paddle beat the seasoning in. Alternatively, place the butter and seasoning into a large mixing bowl and use a wooden spoon to mix it in.
7. Roll the butter between parchment paper and chill in the fridge until ready to use.
Smoked Paprika Lime Parmesan Seasoning
1. Zest the Limes
2. Add the smoked paprika, salt, grated parmesan cheese & grated lime to the churned butter. If using a stand mixer let the paddle beat the seasoning in.
3. Alternatively, place the butter and seasoning into a large mixing bowl and use a wooden spoon to mix it in.
4. Roll the butter between parchment paper and chill in the fridge until ready to use.
Orange Miso Honey Butter Seasoning
1. Zest the orange
2. Peel and finely chop and then mince the garlic clove
3. Add all the miso and honey to the chopped garlic and orange zest, mix well and then add to the churned butter. If using a stand mixer let the paddle beat the seasoning in. Alternatively, place the butter and seasoning into a large mixing bowl and use a wooden spoon to mix it in.
4. Roll the butter between parchment paper and chill in the fridge until ready to use.
Notes:
Butter will last for up to 3 weeks stored in the fridge.
Serving suggestions:
Add your seasoned butter to freshly cooked corn, steamed vegetables, or fish & meat.
