Basil and Chive Flavored Homemade Butter
Nope, this is not ice cream. I can't believe it's butter! This recipe is ultra simple; all you need is a food processor and heavy cream. I always make butter whenever I have leftover heavy whipping cream from making desserts (usually from making cake frosting).
The flavored butter can be used as a spread for sandwiches, in pasta or as a garnish for a juicy steak; the possibilities are endless. How you flavor the butter is up to you and what you have in your pantry. I had some sweet basil and garlic chives from my garden. You'll never waste your remaining cream again.
For the more traditional method, check out the tip section.
Yields: 1 cup1 cup heavy whipping cream
4 cups sweet basil leaves
2 tablespoons garlic chives, finely snipped
1 teaspoon garlic powder
1/3 teaspoon green peppercorns, coarsely crushed
1 tablespoon agave nectar
1 tablespoon lemon juice
1/2 teaspoon fleur de sel de Guérande (or regular salt)
Blanch (dip for 15 seconds in boiling water then transfer in an ice bath) the basil, drain, then pat dry on a paper towel. Roughly chop.
Place the heavy cream in a food processor. Use the fastest speed to churn the butter. Pulse until the cream becomes buttery and creamy. Add the rest of the ingredients. Pulse one more time. Transfer to a butter crock (or a ramekin that you seal with plastic wrap) and chill it for at least 30 minutes before using. You can store this in the refrigerator up to 2-3 days.
I used this butter for my croquette sandwich.
Blanching the herbs will help maintain a bright green color.
Adding lemon juice prevents the herb from turning black. I heard on NPR that you could also add a pinch of ascorbic acid to keep herbs green.
I always make extra to vacuum-seal and store in the freezer for future use. Just place the extra in an ice-cube tray and freeze it. Transfer the ice-cubes 3 by 3 into bags with wax paper in between, then vacuum-seal and place back in the freezer. I think it's the best way to keep the same flavor without getting freezer burn. I keep them exactly the same way I would with extra pesto or meat tenderizer for poultry. You can store them up to 3 months.
When I was a kid, I visited a farm in Normandy where I learned how to make real, traditional butter. First, the cream should be raw (without stabilizers) and come from a grass-fed cow. You place a (clean) marble inside a sealable container like a cocktail shaker, and add the chilled heavy cream. - (In the olden days, the cream was placed in a sealed wooden bucket with a built-in centered beater) -. Cover and shake for about 10-20 minutes, until the there is cream forming and the marble is coated with cream as well. Strain the cream through a cheesecloth. Squeeze out as much liquid as possible. The excess liquid is buttermilk to add a complex tang flavor to your dishes (use it for making pancakes, waffles, a cold cucumber soup, Ranch salad dressing or vegenaise which is a vegetarian mayonnaise that I make, I'll post the recipe soon). Wash the butter through tap water until the water is clear to ensure a sweet taste; otherwise it'll turn sour. Press and remove as much liquid as possible. The butter will be naturally yellow and fragrant.Transfer into a butter bell and chill. You can store this butter for up to a week. You'll approximately get half the initial amount. Voilà!Published By: on July 30, 2009.