Chimichurri Butter (From Scratch!)
This chimichurri butter recipe is guaranteed to have you wanting to put this on EVERYTHING! Its a great finisher for veggies, steak, chicken, and even fish! The best part about making your own butter from scratch is you’re also left with buttermilk that you can use for frying or baking with! Groceries are soooo expensive nowadays so being able to have a multi-purpose recipe is a blessing.
Why you’ll love this Chimichurri Compound Butter
Compound butter is such a versatile finisher. You can add any ingredients, and lets be real, its BUTTER, so its ALWAYS going to be good. The herbs in this butter will take whatever you’re adding it to, levels higher.
Chimichurri Compound Butter
This chimichurri butter recipe is guaranteed to have you wanting to put this on EVERYTHING! Its a great finisher for veggies, steak, chicken, and even fish! The best part about making your own butter from scratch is you're also left with buttermilk that you can use for frying or baking with! Groceries are soooo expensive nowadays so being able to have a multi-purpose recipe is a blessing.
Equipment
- 1 Stand Mixer
Ingredients
- 2 cups heavy cream
- 1/2 shallot finely diced
- 1/2 cup parsley minced
- 1/2 cup cilantro minced
- 3 scallions sliced thin, dark green parts only
- 6 cloves garlic minced
- 1 tbsp red wine vinegar
- 2 tbsp sea salt
- 1 tbsp orange pepper
Instructions
- To a stand mixer using the whisk attachment, add in the heavy cream and begin whisking on speed 6 for about 4 minutes.
- Once the mixture is about the consistency of whipped cream, increase the speed to a 10.
- While the butter is now forming, take the time to chop all of your ingredients and set them aside.
- Once the butter has formed, you will see liquid in the bottom of the bowl. That is actually buttermilk. Strain it and store it for your baking or frying needs!
- Add your butter to a bowl and run cold water over it and fold the butter using a rubber spatula. This is to get any remaining buttermilk out of the butter. Repeat this until the water runs clear.
- Return the butter to the stand mixer, this time using the paddle attachment. At a speed 4, allow the butter to whip for 1 minute before adding in salt, orange pepper and all herbs and aromatics. Allow the butter to whip until all ingredients are combined.
- Store in an air tight container or wrap tightly in plastic and store in the refrigerator or even the freezer until you're ready to use it.
