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Wednesday 12 November 2003
- 6:44
En français: Beurre à la ciboulette.
I've been spoiled very young by the fantastic taste of freshly churned butter, which my father always made (and still makes) in April, when garden's chives are young and tasty. He sometimes prepares a few other batches during the summer, but it's the April chives butter that is always the better!
Of course, there are many other ingredients one could chose to put in the butter throughout the year: orange peels and ginger, anchovies, parsley (add some citrus juice, and you'll get the famous Beurre «maître d'hôtel»!)
 Ingredients
1500 ml of 35% whipping cream
2 tablespoon of sea salt
1 handful of fresh chives chopped finely
Preparation
Leave the cream 30 minutes at room temperature before churning;
Put all the ingredients in a large bowl and, using a hand mixer, mix during approximately 20 minutes;
During the last 5 minutes, collect from time to time the mixture with a spatula while turning the bowl;
Your homemade butter will be ready when separation occurs between the buttermilk and butter;
Mould butter in small bowls using the spatula.
The buttermilk will spoil in just days, so use it very fast to add an incredible flavour to a meal: examples includes (but are not limited to...): a tasty rice, a rich soup, a unique béchamel...
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Cheeses and butters
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