12 hours 30 minutes
This chimichurri compound butter pays homage to traditional chimichurri sauce with a flavorful blend of parsley, lemon, cilantro, mint, and red pepper flakes.
‣ 2 cups heavy whipping cream * ‣ 1/4 teaspoon salt * ‣ 1 1/2 teaspoon fresh parsley, minced ‣ 1 1/2 teaspoon lemon zest ‣ 1 1/2 teaspoon fresh mint, minced ‣ 1 1/2 teaspoon red pepper flakes
Using a stand mixer (or hand mixer + large bowl), whip the heavy whipping cream until the solid fats separate from the cream. Be patient with this; it may take a while.
Pour the contents of the mixer through a mesh strainer, getting out all of the excess cream (the cream is buttermilk – feel free to save it for other recipes!) Once done, keep the butter in the strainer and run cold water over it.
Place the butter on a piece of lint-free cloth or cheesecloth, then wrap it up tight. Squeeze the wrapped butter to get out any remaining moisture.
Return the butter to a clean mixer bowl, then add salt. Blend the salt into the butter, then do a taste test. Make any adjustments you feel are necessary.
Add the following ingredients to the mixer: parsley, lemon zest, mint, and red pepper flakes. Blend them into the butter until incorporated. Do a quick taste test and adjust any of the ingredients as desired.