Butter

Herbed Butter

Use herbed and seasoned butters as sandwich spreads or on vegetables. Use right away or cover and refrigerate up to 2 days. Prepared butters can be formed into a log, wrapped and refrigerated, then sliced into rounds for serving. 1/2 cup is enough for 12 ears of grilled corn.

1. Warm 1/2 cup butter until soft enough to be easily stirred.
2. Mix in additional ingredients until evenly blended:

Garlic Butter: 2-3 cloves garlic, finely minced, salt and pepper to taste. Use for garlic bread or on meats.

Chive or Parsley Butter:  Use 2/3 cup butter + 1-2 Tbsp lemon juice + 2 Tbsp finely chopped chives or parsley, salt and pepper. Good on potatoes or mixed into other hot vegetables.

Curry Butter: 1/2 tsp curry powder + salt and pepper

Lemon Herb butter:  Use 2/3 cup soft butter + 2 tsp lemon juice + 1-2 Tbsp finely chopped fresh herbs (or less of dried herbs) + salt and pepper

French Butter: 2 tsp. Dijon mustard, 2 Tbsp finely chopped shallots, 1 Tbsp crushed dried leaf tarragon.

Mediterranean Butter: 1 large garlic clove minced, 1/4 cup freshly grated Parmesan cheese, 3 Tbsp finely chopped sun-dried tomatoes, 3 Tbsp finely chopped fresh basil.

Mexican Butter: 2 tsp finely chopped chipotle peppers, 1 tsp dried leaf oregano, 1/4 cup finely chopped fresh cilantro

Indian Butter: 1 tsp curry powder, 1/2 tsp ground cumin, 1/4 cup finely chopped fresh coriander.

Ghee (Clarified Butter)

Clarified butter (ghee) has better flavour than oil but a higher smoke point than butter because the water and dairy fats are removed so the butter doesn't burn as easily. Use for skillet frying, especially to fry potatoes and pancakes, and make cream sauces and curries. Mix with herbs to baste roast chicken. Use to make caramel corn or toss with popcorn. Popcorn will stay crispy longer than with ordinary melted butter.

Removing the water and dairy solids gives Ghee a longer shelf and fridge life.

Salted butter can be used to make Ghee but then salt quantities should be adjusted in recipes.

Do not use clarified butter in baking unless specified in the recipe, as the lack of water and dairy content can change the recipe result.

•  250 grams unsalted butter (2 sticks OR 1-1/8 cups, OR 1 cup + 2 Tbsp)

1. Sterilize a jar with lid in the dishwasher or wash, rinse with boiling water, air dry and set aside.
2. Line a metal strainer with a piece of clean paper towel. Set aside.
3. Melt butter over medium-low heat in a small or medium silver-bottomed saucepan.
4. In 5 minutes butter should start to foam (this is evaporating).
5. After 10 minutes most foam should be gone. Golden bits will settle on the bottom. These are the milk solids separating.
6. When golden bits settle, strain the butter through the paper towel lined strainer so that the golden liquid only (not the bits at the bottom) goes into the clean jar.
7. Store with lid on in pantry about 1-3 months or up to 1 year in the fridge.