If you want to taste, or rediscover, the difference between store-bought and made-from-scratch, then you should make your own butter. You can simply spice and compound, season it mustard-style, perhaps add black sesame, and then add finely chopped live herbs to give this more personality, if you like. As a new fan of the bánh mì, I wanted to customize my own condiments. Since I do not like wasabi mayonaise, which one local restaurant offers, mustard butter is the path I have taken. You could finely mince any herb, vegetable or fruit of your choice to create a distinctive personality for your mustard butter.You could choose mustard greens, pea greens, onions, dill, or any fresh ingredient that would enhance the flavor you envision. I also like to include a bit of anchovy. You can add a few drops of fish sauce or tamari to enhance the flavor. In one of my versions you can see pea pods added in. The freshly made butter will be runny in process, but you can use the created buttermilk in other recipes. Tumeric will give you a brilliant yellow color and slightly bitter edge. See my variations. You can use this more as a pâté, it is so good. I rarely use as much butter as I have shown in some of the bánh mì photographs, but wanted you to see both the "rich slather" and the more "delicate dab" styles for the bánh mì. You can see the wide range of colors possible, as well, which suggest the range of flavors. If you start with 1 cup of heavy cream, you will have roughly 1/2 cup of actual butter and 1/2 cup of buttermilk. A great illustrated step by step tutorial is available about making butter with a stand mixer on cooking with engineers at: http://www.cookingforengineers.com/article/113/Making-Butter - Sagegreen —Sagegreen
Making your own butter is very satisfying, and easy too. Just keep whipping heavy cream until the solids separate from the liquids, add mustard and play around with the herbs and spices Sagregreen suggests until you've perfected your own signature mustard butter. - Stephanie —The Editors
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