From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
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Instructions
1
Place the heavy cream in a stand mixer and whisk on medium speed for 3 minutes. Cream will start to whip and thicken.
2
Once thickened, increase the speed to high and whisk for 5 minutes out until butter form in the whisk and separates from the buttermilk. You’ll want to cover the bowl to avoid splashing.
3
Once butter is formed strain away from buttermilk using cheese cloth. Form the butter into a ball and drain the butter milk. Discard or use the butter milk.
4
Add butter, garlic, House Seasoning Blend, minced thyme and minced Rosemary back into the mixture; Mix together for 2 minutes.
5
Use immediately or form into a log and refrigerate for 1-2 weeks.
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Tips & Tricks (5)
- Clarify Your Butter First 🧈Use clarified butter or European-style butter with higher fat content for a richer, creamier texture that holds herbs better and resists separation.
- Bruise Your Herbs 🌿Gently bruise fresh thyme and rosemary with the side of your knife before mixing to release essential oils and intensify their aromatic flavor in the butter.
- Chill and Slice Strategically ❄️Pipe the herb butter mixture onto parchment paper and freeze until firm, then slice into rounds for elegant presentation and easy portion control on hot dishes.
- Balance Garlic Intensity 🧄Mince garlic finely and let it sit for 10 minutes before mixing to allow enzyme activation, which mellows the raw bite while developing sweeter, deeper garlic flavor.
- Use Room Temperature Butter 🌡️Bring butter to room temperature (65-70°F) before mixing so herbs and seasonings distribute evenly without overworking or breaking the emulsion with the cream.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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