Garlic and Herb Flavoured Butter

Basic bread and butter has gotten so boring. Sometimes we add some olive oil and balsamic vinegar on the table to mix things up. The thing is there is a whole new world of flavours to discover that can be added to butter and paired with fresh baked breads. It’s time we get over our boring butter and finally enjoy it in a whole new way! 

Ingredients:

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  • 300 grams of unsalted butter (at room temperature)
  • 100 grams of herbs
  • 3 cloves of garlic
  • a pinch of salt

Special Equipment:

  • Plastic disposable piping bag
  • Piping tip (nozzle)
  • Mortal and Pestle (with a rough texture inside)

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Pre-preparation:

Firstly, we are going to crush the garlic with a pinch of salt in a mortal and pestle in a circular motion. This is to reduce the amount of water released. Keep crushing until the garlic turns into a fine paste, you don’t want chunks of garlic in your butter.

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Secondly, we are going to wash and dry out the herbs. I used home grown herbs from bushes that have been growing for a while, so my herbs are intense in flavour. After washing them, we are going to pick the leaves off the stems. The selection of herbs you choose can differ but I like to use these herbs; mint leaves, spring onions, chives, sage, marjoram, dill and rosemary.

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After that, we are going to cut them into a fine chiffonade; finely cut or shredded. Do not over do it. You don’t want to lose the juices in the herbs, they are what flavours the butter and gives it a slight colour. I added orange zest too, but this is completely optional.

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I can never get enough orange zest. ♥♥♥♥

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You can tell when you’ve chopped your herbs for too long if your cutting board turns green.

Preparation:

First thing you need to make sure of is that your butter is at room temperature. It should be so soft that your finger just digs through but not so soft that it starts to melt and no longer holds its form.

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After that, you are going to add your butter into a stand mixture fitted with a paddle attachment and mix until the butter turns light, fluffy and pale. When the butter sets, this is going to help give a smoother mouth feel.

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Next, you’re going to mix in a pinch of salt, garlic, and herbs and mix until fully incorporated. After that, fill your piping bag fitted with a piping tip (I used a 1M wilton tip) with the butter mixture and prepare a tray lined with parchment paper.

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Next, you are going to start piping your butter mixture to make tiny portioned pieces of butter. You can make multiple designs. They can be all the same or they can be different. I will be posting a video on piping techniques soon.

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If you don’t want to pipe them out, you can do something different and turn it back into a roll of butter. Place a piece of plastic wrap on your work place, add your butter mixture, wrap and secure your butter.

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After that, you are going to wrap the roll of butter with more wrap around 3 – 4 times. Secure the roll by twisting the end parts. This will also help even out the roll of butter. Next, wrap the ends with a piece of plastic wrap just so you can secure the twisted ends and they do not unwrap while freezing.

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Finally, freeze the butter pieces and/or the butter roll overnight. After it sets, you can move it to the fridge a few hours before using.

Bon Appetit 

If you liked this recipe don’t forget to like and comment. If there is something you’d like for me to try out, contact me on one of the links below or in the comment section.

 

E-mail: scrapbookofayoungchef@outlook.com

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