Restaurant Style Caper Butter

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Recipe's preparation

1. Add all the ingredients except the cream in to the Thermomix and chop on spd 6 for 5 secs.  Set aside

2. Add the pouring cream and add butterfly. Whip 1 - 3 mins on speed 4 until buttermilk separates from solids.

 Remove butterfly.

3. Place basket into bowl and pour out buttermilk. Remove basket.

Use the TM spatula to press the butter against the wall of the bowl to squeeze more of the butter milk out of the solid. Pour out remaining buttermilk.

4. Add 500mls of well chilled water.   Mix for 5 seconds on speed 4.

Repeat process of separating the liquid from the solid until the water runs clear.  I then squeeze in a cloth to make sure I have extracted all the buttermilk.

5. Put the butter back in to the TM bowl as well as the herbs etc and shop on spd 7 for 5 secs just to combine. 

6. Return to the fridge in a bowl to let the flavours develop or roll in to a sausage shape in clim film and refridgerate until you are ready to cut in to pieces to use with chicken, fish or steak.