for 4 person

Butter

5 dl	full cream

Herbs

1 tbsp	flat-leaf parsley, finely chopped
1 tbsp	chives, finely chopped
¾ tsp	salt

How it's done

Butter

Using the whisk on a hand mixer, whisk the cream until the milk fat forms butter grains and separates from the buttermilk. Pass the mixture through a sieve and retain the liquid (buttermilk). Rinse the butter in a sieve under very cold running water until the water runs clear. Use a cloth to squeeze out any excess liquid from the butter, chill for approx. 15 mins.

Herbs

Mix the herbs with the butter, season with salt. Transfer the herb butter to little ramekins or wrap in cling film.

Show complete recipe