City Palate

The Wine & Beer Issue - May June 2017

Freshly Churned Butter
July/Aug 2010

You don’t need a recipe for this – all you do is beat whipping cream until the butter separates from the buttermilk. If you use a stand mixer, which will free you up to do other things while your butter churns, splatter-guard the top with a sheet of plastic wrap, which is easy to see through. Turn the machine to medium-high and in about 10 minutes you’ll have lovely, soft, pale yellow butter. Add salt, if you like.



Sauces, Dressings & Condiments