De Châteaumar Recipe

Soften butter

Remove the unsalted butter from the refrigerator and let it sit at room temperature until very soft but not melted, about 30–45 minutes. If short on time, cut the butter into ½-inch cubes to speed softening.

Place the softened butter in a medium mixing bowl. Using a sturdy spatula or an electric mixer (stand or hand), beat the butter on medium speed until smooth and slightly fluffy, about 1–2 minutes.

If using heavy cream for a softer, spreadable finish, add it now (2 tablespoons) and beat until fully incorporated and smooth, about 30 seconds.

Prepare citrus

Wash the lemons and oranges thoroughly. Finely grate the zest from one lemon and one orange, taking care to avoid the white pith. Juice the fruits and measure 1 tablespoon each of lemon and orange juice.

Add the granulated sugar, lemon zest, orange zest, lemon juice, orange juice, fine sea salt, and vanilla extract to the whipped butter.

Beat the mixture on medium speed until the sugar is dissolved and the citrus is evenly distributed, about 1–2 minutes. Taste and adjust: add up to ½ teaspoon more salt or another ½ teaspoon sugar if you prefer sweeter butter. If using the optional herbs, fold them in now with a spatula.

Scrape down the bowl to ensure all ingredients are incorporated and give the butter a final quick whip (15–20 seconds) for a light texture.

Spoon the citrus butter onto a piece of plastic wrap or parchment paper. Shape into a log (about 7–8 inches long) or a smooth mound. If shaping a log, tightly wrap and twist the ends. Refrigerate at least 1 hour to firm up and allow flavors to meld.

For serving, let the butter sit at room temperature for 10–15 minutes to soften slightly. Use on warm bread, grilled fish, steamed vegetables, pancakes, or corn on the cob.

Store wrapped in the refrigerator for up to 2 weeks or freeze for up to 3 months. Thaw in the refrigerator overnight before using.