Rosemary basil butter

I love herbs; I use them for almost everything in the kitchen. Some, like basil, I can't get hold of all year round, but others I always have available in a pot... like rosemary.

In general, herbs are usually sold in trays that contain more quantity than we are going to need. Often, just like with bunches of parsley, herbs end up spoiling in the refrigerator.

When this happens to me, I chop them, spray them with oil, put them in an ice cube tray and freeze them, but recently I thought of making scented butter and keeping it to add to stews , or to serve in an appetizer. It's a great solution and if we have a vacuum sealer, they can last a very long time.

Herb grinder 2.0 , set of 4 stainless steel bowls and Pallarès stainless steel knife with olive handle.

Ingredients:

• 500 g butter*
• Basil
• Rosemary
• Or any other spice

*See at the end of the post how to make butter at home

Preparation:

1. We leave the butter at room temperature until it is very soft.
2. We divide the amount into two parts.
3. Using a spice grinder, grind the basil and rosemary and set aside in separate bowls.
4. Place the paddle attachment in the Kitchen Aid , add a portion of butter and the chopped rosemary in the amount that suits you, but not too much.
5. We mix at speed 6 and with a spatula we place the mixture on plastic wrap.
6. We make a roll and put it in the refrigerator to harden.
7. We repeat the operation with the basil.
8. If we are not going to use it in a while, we can vacuum pack the butter and have it available for much longer.

Herb grinder 2.0 , set of 4 stainless steel bowls , Pallarès carbon steel kitchen knife with boxwood handle and Tefal vacuum sealer

Sliced, they are also ideal to serve with bread on the table when we have guests at home. It is a different detail that is sure to surprise and make you look great. Do you know the difference between serving buttered toast with salmon or doing it with flavoured butter?

How to make homemade butter

There is nothing easier to make than butter. What do you need? 35% MG liquid cream and beat it until it curdles. How? That's right: if you keep beating the liquid cream you will make cream (yes, that delicious kind), and if you keep beating there will be a moment when you will see that the whey separates (a liquid appears), and it looks like lumps. You have just made butter. For this I must admit that the KitchenAid robot is a great ally, because you only have to put the cream in the bowl of the robot and turn it on for it to do all the work.

Strain the butter to remove the liquid and, using a spatula, bring the pieces of butter together to form a block. Then, using cling film, you can wrap it while pressing it to form a roll.

At this point you could refrigerate it, although it is also a good time to return it to the KitchenAid bowl and mix it with the aromatic herbs as I told you in the recipe above (with the first point already overcome).