Crème Fraîche Butter With Sea Salt
- 5m Prep Time
- 0sCook Time
- 5m Ready In
A compound butter made with crème fraîche, sea salt, honey, orange zest, and rosemary. Perfect for spreading on bread.
Ingredients
- 59.1 ml unsalted butter at room temperature
- 59.1 ml Crème Fraîche homemade or store-bought, at room temperature
- 2.46 ml coarse sea salt or kosher salt
- 14.8 ml honey
- 4.93 ml orange zest
- 14.8 ml fresh rosemary chopped
- 237 ml heavy cream NOT ultra-pasteurized
- 14.8 ml cultured buttermilk
Nutrition (per serving, estimated)
Estimated based off 4 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 141 mg
- Iron: 1.2 mg
- Magnesium: 23.4 mg
- Phosphorus: 93.8 mg
- Potassium: 237 mg
- Zinc: 0.52 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2.46 ml coarse sea salt or kosher salt
- 14.8 ml honey
- 4.93 ml orange zest
- 14.8 ml cultured buttermilk
Prepare
- 59.1 ml unsalted butter, at room temperature
- 59.1 ml Crème Fraîche, homemade or store-bought, at room temperature
- Chop 14.8 ml fresh rosemary
- 237 ml heavy cream, not ultra-pasteurized
Let's Cook
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Step 1.
In a medium bowl, combine ¼ cup unsalted butter and ¼ cup crème fraîche, both at room temperature. Using an electric mixer on low speed, cream them together until smooth and well blended, about 1 minute.
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Step 2.
Using a rubber spatula, fold in ½ teaspoon coarse sea salt or kosher salt a little at a time. Taste after each addition and adjust the salt to your liking.
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Step 3.
Refrigerate the butter for 5 to 10 minutes to firm it up, but keep it spreadable. The butter will keep, refrigerated, for 2 weeks or more.
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Step 4.
To make crème fraîche: Pour 1 cup heavy cream (not ultra-pasteurized) into a clean one-pint glass jar. Add 1 tablespoon cultured buttermilk and gently stir a few times with a clean spoon.
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Step 5.
Secure cheesecloth over the top of the jar with a rubber band, then set the jar on the counter at room temperature. Leave it undisturbed for 24 to 36 hours, until the cream thickens to a pudding-like texture.
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Step 6.
After 24 hours, check the crème fraîche by gently jiggling the jar. If it hasn't thickened, leave it for another 6 hours and check again. Once thickened, put the lid on the jar and refrigerate. It will thicken further when chilled and will keep for about 2 weeks, becoming slightly tangier over time.