Make Ahead
Mustard butter, live
Popular on Food52
32 Reviews
J.B.
May 8, 2012
Sage...
Nice butter, I've made similar ones myself cause I'm into growing herbs; I'm a Master Gardener, but mostly I was touched by your reflections on cooking with your ethnic family member, and in Germany. I learned to cook by observing my ethnic grandmother and my mother who learned at the apron strings of her mom. I'm good in the kitchen, also got a culinary degree, but I'll never equal the cooking/baking skills of those women - ah the pastries, pierogies and so much more. Enjoyed your profile. Sincerely, J.B.
Nice butter, I've made similar ones myself cause I'm into growing herbs; I'm a Master Gardener, but mostly I was touched by your reflections on cooking with your ethnic family member, and in Germany. I learned to cook by observing my ethnic grandmother and my mother who learned at the apron strings of her mom. I'm good in the kitchen, also got a culinary degree, but I'll never equal the cooking/baking skills of those women - ah the pastries, pierogies and so much more. Enjoyed your profile. Sincerely, J.B.
Lizthechef
August 27, 2010
I almost missed another winner - your creativity in the kitchen simply overwhelms me...I can do this, thanks to you! Thumbs up, a bit late - forgive me.
pauljoseph
August 24, 2010
Excelent recipe and very good picture will make this soon
Sagegreen
August 25, 2010
Thank you. I hope you have a look at my "rice parfait" recipe, too, which you and Nimmy inspired!
dymnyno
August 24, 2010
I just read and printed Cooking for Engineers recipe for making butter and butter compounds...great information....step by step ideas and recipes...I learned a lot that will make my own butter better...thanks!!
Sagegreen
August 25, 2010
Thank you. I'm glad the link was helpful. I just got a stand mixer and found that site really clear.
dymnyno
August 24, 2010
Wonderful!! I make my own butter all the time....the first time was when I was making whipped cream and found myself on the road to butter...I continued and have never looked back. Homemade butter is so delicious!
nannydeb
August 24, 2010
I've only accidentally made butter by whipping my cream too much. It never occurred to me to use it as, well butter! I'll try this with different herbs, sounds great.
Sagegreen
August 24, 2010
Even plain, it is so good! Fresh herbs and dry work easily. And you can also use anchovy paste to save time instead of chopping anchovies, if you, of course, like anchovies.
TheWimpyVegetarian
August 22, 2010
I really love this sagegreen! And you've inspired me to make my own butter. I've been thinking about it for awhile now, especially when I have some cream that I'm not sure I'm going to use before it expires. I heard somewhere recently that extra homogenized (????) cream doesn't go to butter as easily. Does that sound at all familiar - does it make any sense??? And your pictures are so lovely as usual :-)
Sagegreen
August 22, 2010
Thanks. I get organic heavy cream from a farmer and it does work amazingly well. I suspect it may be more difficult with homogenized cream, but I am not sure. One neat illustrated article that demystifies the process of making butter you can find at cooking for engineers:
http://www.cookingforengineers.com/article/113/Making-Butter
http://www.cookingforengineers.com/article/113/Making-Butter
The E.
August 22, 2010
I love this!! We used to make our own butter when I was a child (we made our own everything - lol) and I totally love the smart additions! YUM! PS - you can use the excess as buttermilk - that should be what's leftover once you remove the butter.
Sagegreen
August 23, 2010
Thanks. Especially if you drain the liquid before you add the seasonings, you can use the buttermilk so many ways.
parisienne
August 22, 2010
Seems a bit complicated.
Sagegreen
August 22, 2010
Of course you could start more readily with soft high grade unsalted butter for a simpler route. But I find it really easy and pleasurable to make butter from scratch. In my opinion homemade butter is so superior to any commercial brand, that it is well worth any effort.
aargersi
August 22, 2010
It never occured to me to make my own buttahhh! Now I kind of have to right?? Yum!
Sagegreen
August 22, 2010
You so should! We would be dangerous together. I just uploaded some new photos with tumeric and cumin added in, for really lively color and flavor.
Sagegreen
August 22, 2010
Maybe next year, aargesi! I am getting tons of miles with all my trips this year. Will be off to Belarus in September on an agri-tourism project! Can't wait to learn more about their cuisine. And coming to Texas, that would be soooo fun.
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