Citrus Butter
Citrus and parsley add a burst of flavor for an amazing butter you can use on roasted vegetables and proteins. .
Ingredients
- 720 ml (3 cups) heavy cream
- (¾ teaspoon) sea salt [or optional]
- (1 teaspoon) lemon zest
- (1 teaspoon) lime zest
- (1 teaspoon) orange zest
- (12 sprigs) Italian flat leaf parsley, leaves only
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend until mixture is thick and stops circulating—this is the whipped cream stage.
- Continue blending for 30–45 seconds, using the tamper to press ingredients toward the blades. The mixture will separate into liquid and solids. Continue mixing for 30–45 seconds using the tamper.
- Pour the mixture into a fine mesh strainer seated over a bowl. Allow the mixture to strain in the refrigerator for 4 hours or up to overnight. Store in an airtight container. The buttermilk may be used to make pancakes or other baked goods.
Chef's Notes
- Making your own butter is a great way to add unique flavors to your dishes.
Ingredients
- 720 ml (3 cups) heavy cream
- (¾ teaspoon) sea salt [or optional]
- (1 teaspoon) lemon zest
- (1 teaspoon) lime zest
- (1 teaspoon) orange zest
- (12 sprigs) Italian flat leaf parsley, leaves only
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend until mixture is thick and stops circulating—this is the whipped cream stage.
- Continue blending for 30–45 seconds, using the tamper to press ingredients toward the blades. The mixture will separate into liquid and solids. Continue mixing for 30–45 seconds using the tamper.
- Pour the mixture into a fine mesh strainer seated over a bowl. Allow the mixture to strain in the refrigerator for 4 hours or up to overnight. Store in an airtight container. The buttermilk may be used to make pancakes or other baked goods.
Chef's Notes
- Making your own butter is a great way to add unique flavors to your dishes.
Ingredients
- 720 ml (3 cups) heavy cream
- (¾ teaspoon) sea salt [or optional]
- (1 teaspoon) lemon zest
- (1 teaspoon) lime zest
- (1 teaspoon) orange zest
- (12 sprigs) Italian flat leaf parsley, leaves only
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend until mixture is thick and stops circulating—this is the whipped cream stage.
- Continue blending for 30–45 seconds, using the tamper to press ingredients toward the blades. The mixture will separate into liquid and solids. Continue mixing for 30–45 seconds using the tamper.
- Pour the mixture into a fine mesh strainer seated over a bowl. Allow the mixture to strain in the refrigerator for 4 hours or up to overnight. Store in an airtight container. The buttermilk may be used to make pancakes or other baked goods.
Chef's Notes
- Making your own butter is a great way to add unique flavors to your dishes.
Ingredients
- (½ ) lemon, zest and flesh
- (½ ) lime, zest and flesh
- (½ medium) orange, flesh only (pith and zest removed
- (12 ) sprigs Italian flat leaf parsley
- 226 g (1 cup) vegan margarine, or butter, softened
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 seconds or until smooth, using the tamper to press ingredients toward the blades.
- Roll in plastic wrap and form a log. Freeze until ready to use.
Chef's Notes
This butter is an excellent accompaniment to grilled meats and seafood.
