Cowboy Butter Recipe (2024)

FAQs

Why did my cowboy butter separate? ›

The mixture is separating: If your cowboy butter is separating, it may be because the butter and other ingredients were not mixed together well enough. Try mixing the butter and other ingredients together again using a hand-held whisk and place the bowl inside another bowl of ice water.

While it appears that not a soul knows for sure, there's a rumor that cowboy butter was born at Mr. Donahue's—a now-shuttered NYC restaurant once known for its Southern-style offerings. A peek at their menu shows a mouthwatering list of sauces, with cowboy butter appearing at the top.

Pour heavy cream into a food processor or blender. Process on high until butter separates, about 10 minutes. Strain off liquid, then press butter into a small bowl with the back of a spoon to further remove liquid. Season with salt.

Cajun butter is a compound butter made from Cajun seasoning, fresh parsley, fresh garlic and unsalted butter that have been creamed together.

Sometimes, melted butter will be dispersed in the cream and won't separate. This happens if you churn butter in a hot or humid climate. Refrigerate the bowl with its contents for an hour or so. Upon refrigerating, you should see layers of butter floating on the buttermilk as the melted butterfat solidifies.

Another tip, if the sugar and butter mixture appears slightly curdled, the butter was likely too warm or was beaten for too long. If that happens, don't worry. You can refrigerate the mixture for 5-10 minutes without risking the integrity of your recipe. After it regains some firmness, beat the mixture until creamy.

Brown butter, also known as beurre noisette, is made by cooking unsalted butter long enough to turn the milk solids brown while cooking out any water present in the butter. Often described as tasting nutty or toasty, it has a deeper, richer, more intense flavor than melted or clarified butter.

What is Black Butter? Jersey Black Butter is a unique medieval recipe for apple sauce, which has been adapted over the years. Black butter is a blend of harvested apples, cider, sugar, spices, liquorice and lemons. The spread can be eaten on toast, with biscuits and even on its own.

The best option would be fresh, raw cream from pastured Jersey cows. Milk from Jersey cows has the highest fat content, which is why they are primarily dairy cattle. In addition, the fat in their milk has larger globules in it which makes it perfect for churning butter.

Heavy cream, whipping cream, or heavy whipping cream are all suitable choices for making homemade butter. Heavy cream, with the highest percentage of butterfat, will yield the most butter; lower-fat whipping cream will yield less.

Is heavy cream and heavy whipping cream the same thing? ›

Is Heavy Cream the Same as Heavy Whipping Cream? Yes, heavy cream and heavy whipping cream are the exact same thing. The confusion lies in the fact that they're sold by different brands under two different names.

It starts with a mix of apples, which are chopped and left to cook slowly over a low heat. Sugar, cider, and spices are added to the mix, and the whole thing is stirred constantly until it turns into a thick, dark, and sticky spread. The key to making Jersey Apple Black Butter is to cook it slowly over a low heat.

Pulse strawberries in a food processor until chopped. Add butter and 1/2 cup confectioners' sugar; process until blended. Add enough remaining confectioners' sugar to reach a spreading consistency and desired level of sweetness. Store in the refrigerator for up to 1 week.

It's just butter mixed with herbs and seasonings, after all! If you have an abundance of summer herbs to use up, or if you're looking for an easy way to add bold flavor to your cooking, I highly encourage you to try it.

Put stick butter cold into a pot and melted on lowest setting.

Pan sauces and cream sauces will become broken and curdle if simmered or boiled for too long. In both cases, the emulsifying ingredient is often butter or cream, and if subjected to high heat for too long, the balance of fat and water is thrown off, which causes the split.

While cooking, keeping the heat low and slow can keep your sauce happy and together! Add a little fat back––a classic emulsified sauce is typically a 1:1 ratio of fat to liquid! If your sauce is breaking but is also very thin, vigorously whisking in a little fat (butter, egg yolk) can bring it around.

Although your stick of butter looks like one distinct thing, it is actually emulsified milk fat and water. When you heat it, the two components begin to separate.