Butter is making a comeback and chef James Martin has confirmed it. It’s not surprising really, because it is so delicious and versatile. From hot buttered toast or a knob melting over Jersey Royals to a parsley and garlic infused medallion on a rump steak, most of us can't resist piling on the butter to enhance our favourite dishes.
Of course, it's easy to buy butter, but did you know it's also very easy to make and adapt it to your recipes? James Martin is a well-known 'real' butter fan, so who better than the chef to show you how it's done? Here he shows us the tricks of the churning trade in four very simple steps.
You will need:
Double cream - any amount you like
Method:1. Pour the cream into a blender and whisk until the cream separates
2. Put through a sieve or cloth and what remains in the sieve or cloth is butter.
3. Save the buttermilk (sieved liquid) for other recipes – see tips below.
4. Refrigerate or freeze your butter until needed.
- Be sure to drain off all the buttermilk or this will go off and spoil the butter. The drained buttermilk can be used in other recipes like baking-tray scones and pancakes.
- Why not get creative with your taste buds and experiment by mixing in a fresh herb or mixture of herbs, like parsley, chives, coriander, oregano? Or spices like chilli, garlic, pepper…or even nuts! Once made, butter can be frozen, so you can make more than you need straightaway. You might like to portion your herb butter up for freezing so it’s ready for using as and when you need it.
- Spreadable butter can also be made by adding a little olive oil or rapeseed oil. Beat a little in when the butter is soft, before reforming.
Follow James's butter making guide in the video below!By Suzanne Le Maitre