Creamy Chilli Butter
If there’s one thing a great homemade sourdough loaf calls for, it’s a decadent and generous slathering of homemade butter. And when it’s speckled with fine chilli flakes? Friends, you’re in for a treat.
I’ve tested a variety of methods and tools to transform liquid to gold nectar: By hand, with a Kilner butter churner and the whisk of a Kitchen Aid stand mixer. As you’d expect, the latter is by far the less tiresome option, but there are just some things in life that produce the most insane sense of satisfaction when there is elbow grease involved. Butter making is one of them.
Whether you take the long (but achingly satisfying) route or press the switch and watch the magic happen, I can confirm all roads lead to great things, giving you a golden-hued spread that’s begging to be melted into breads and pastas, heated on the hob with feta and eggs or slathered onto crackers with a punchy cheddar.
Rapeseed oil is the game changer here - transforming the mix into a silky and decadent butter. You don’t need a lot (50ml max - you can get away with less).
Another tip is to soak and squeeze the butter in water until it runs completely clear. This gives you a lighter, creamier spread that’s remarkably akin to our fave spreadable butter. Just at half the price.
Freshly baked sourdough with homemade chilli butter = a delivery direct from the gates of food heaven. I hope you give it a try!
INGREDIENTS:
600ml double cream
50ml rapeseed oil
12g salt
10g chilli flakes
METHOD:
Shake the cream and rapeseed oil together in a sealed jar or use a butter churner or electric stand mixer.
Halfway through (around five mins) add half of the salt.
When the butter is churned (it’ll come together like cream, then split apart, then come together again - don’t be deterred - keep on truckin) drain off the excess buttermilk and store in a jar in the fridge for pancakes or baking.
Bring the butter together with your hands in one mass, then place it in an ice cold bowl of water, squeezing it until all of the buttermilk comes out. Refresh the water and continue to soak until the water runs clear.
Add the remaining salt and chilli flakes - using your hands or butter paddles to combine. Place in a pot in the fridge until ready to eat.
