Yield
16 servings
Time
12 hours 30 minutes
With a delicious blend of creamy homemade butter and fresh chopped rosemary and sage, this compound butter is a perfect addition to grilled meats or vegetables.
‣ 2 cups heavy whipping cream * ‣ 1/4 teaspoon salt * ‣ 1 tablespoon fresh sage, minced ‣ 1 1/2 teaspoon fresh rosemary, minced
1
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.
2
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.
3
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.
4
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.
5
Add the following ingredients to the mixer: sage and rosemary. Blend them into the butter until incorporated. Do a quick taste test and adjust any of the ingredients as desired.