by Sagegreen
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A&M's Testing Notes:
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Expand1 cup heavy cream, organic preferred Ask a question about this ingredient
1 teaspoon dijon mustard Ask a question about this ingredient
1/2-3/4 teaspoon ground mustard seed, to taste Ask a question about this ingredient
1/2-1 tablespoon black sesame seeds Ask a question about this ingredient
sprinkle of tumeric for color and more bitter flavor Ask a question about this ingredient
1/2 teaspoon ground cumin, optional, to taste Ask a question about this ingredient
1/4 cup finely minced herbs/vegetable/fruit, such as white scallion, lime leaf basil, cilantro, pea pod tendrils, mustard greens Ask a question about this ingredient
1 teaspoon finely chopped anchovy, optional, to taste Ask a question about this ingredient
1 tablespoon mirin, rice wine vinegar, cider vinegar or even lime or lemon juice Ask a question about this ingredient
pinch of kosher salt Ask a question about this ingredient
a few drops of fish sauce, tamari or other flavoring, optional Ask a question about this ingredient
In a blender process the cream until it turns to a soft butter. You can pour off the excess liquid, the buttermilk, (which you can use for something else) and then mash the drained butter with a fork or potato masher. Or see the mixer method clearly illustrated, step by step, in the link to my comment below from "cooking for engineers."
Ask a question about this stepAdd the mustard, mustard seed, any other spice you may want for variation, and sesame to the butter. Incorporate as much liquid as you can by whisking it in. Chill for an hour before continuing if that is a problem for you.
Ask a question about this stepTo your finely minced fresh herbs/vegetables/fruit, add the mirin, vinegar, or citrus juice, other flavorings, and salt. Toss and let sit for 10 minutes. Drain excess liquid. Can you eliminate this step? Yes, but this dressing enhances the add-ins, if you have the time. Add the optional chopped/finely minced anchovy.
Ask a question about this stepMix in your "dressed" or "undressed" concoction to the butter. An another alternative is to process these together in a blender, if you want more of a final pureed vs. rustic style. Sometimes I do a combination of the two.
Ask a question about this stepDab or slather this on your torpedo roll or scoop it upon a grilled steak (beef or fish).
Ask a question about this stepThis sounds wonderful Congrats on the EP! I will have to try this.
I almost missed another winner - your creativity in the kitchen simply overwhelms me...I can do this, thanks to you! Thumbs up, a bit late - forgive me.
Thanks so much. You're very kind. I missed many this week myself!
Interesting recipe, and very nice pictures :)
Excelent recipe and very good picture will make this soon
Thank you. I hope you have a look at my "rice parfait" recipe, too, which you and Nimmy inspired!
I just read and printed Cooking for Engineers recipe for making butter and butter compounds...great information....step by step ideas and recipes...I learned a lot that will make my own butter better...thanks!!
Thank you. I'm glad the link was helpful. I just got a stand mixer and found that site really clear.
Wonderful!! I make my own butter all the time....the first time was when I was making whipped cream and found myself on the road to butter...I continued and have never looked back. Homemade butter is so delicious!
I've only accidentally made butter by whipping my cream too much. It never occurred to me to use it as, well butter! I'll try this with different herbs, sounds great.
Even plain, it is so good! Fresh herbs and dry work easily. And you can also use anchovy paste to save time instead of chopping anchovies, if you, of course, like anchovies.
I really love this sagegreen! And you've inspired me to make my own butter. I've been thinking about it for awhile now, especially when I have some cream that I'm not sure I'm going to use before it expires. I heard somewhere recently that extra homogenized (????) cream doesn't go to butter as easily. Does that sound at all familiar - does it make any sense??? And your pictures are so lovely as usual :-)
Thanks. I get organic heavy cream from a farmer and it does work amazingly well. I suspect it may be more difficult with homogenized cream, but I am not sure. One neat illustrated article that demystifies the process of making butter you can find at cooking for engineers:
http://www.cookingforengineers.com/article/113/Making-Butter
Oh, and I absolutely LOVE your pics! Vibrant, beautiful and completely appetizing!
I love this!! We used to make our own butter when I was a child (we made our own everything - lol) and I totally love the smart additions! YUM! PS - you can use the excess as buttermilk - that should be what's leftover once you remove the butter.
Thanks. Especially if you drain the liquid before you add the seasonings, you can use the buttermilk so many ways.
Seems a bit complicated.
Of course you could start more readily with soft high grade unsalted butter for a simpler route. But I find it really easy and pleasurable to make butter from scratch. In my opinion homemade butter is so superior to any commercial brand, that it is well worth any effort.
Think the last time I made butter was in Brownies! Looks like another great recipe, Sagegreen.
Thanks. It is such fun, and you do develop your own technique along the way for dealing with the whey....
I posted a compound butter that I use for fish. It never occurred to me to make my own butter either! Nice!
Thanks. With all the wonderful ice cream that you make, I bet you will really enjoy making butter!
It never occured to me to make my own buttahhh! Now I kind of have to right?? Yum!
You so should! We would be dangerous together. I just uploaded some new photos with tumeric and cumin added in, for really lively color and flavor.
Maybe you could come to Texas for a Food52 potluck? That would be fun!!!!
Maybe next year, aargesi! I am getting tons of miles with all my trips this year. Will be off to Belarus in September on an agri-tourism project! Can't wait to learn more about their cuisine. And coming to Texas, that would be soooo fun.
Thanks.Yes, I was thinking of salmon steaks. Buttahhhhh.....ahhh!
OMG yes!! Or grilled trout!
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
Sage...
Nice butter, I've made similar ones myself cause I'm into growing herbs; I'm a Master Gardener, but mostly I was touched by your reflections on cooking with your ethnic family member, and in Germany. I learned to cook by observing my ethnic grandmother and my mother who learned at the apron strings of her mom. I'm good in the kitchen, also got a culinary degree, but I'll never equal the cooking/baking skills of those women - ah the pastries, pierogies and so much more. Enjoyed your profile. Sincerely, J.B.