Ingredients
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- small bunch Garlic chives
- few mint leaves
- few sprigs parsley, leaves only
- 1 red chilli, deseeded
- 1 clove garlic, raw
- 600 g full fat cream
- 15 cloves garlic, roasted, see note
- 500 g water, chilled
- 1 tsp sea salt
Accessories you need
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Butterfly
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place garlic chives, mint, parsley, chilli and raw garlic clove into mixing bowl and chop 3 seconds / speed 7.
Repeat twice or until garlic chives is chopped to your liking. Scrape down sides of bowl between chopping.
Insert butterfly and add cream. Whip for 3 minutes / speed 4, or until solids and liquids have separated. Remove butterfly.
Use TM basket to strain liquids from soldis. You are left with your butter solids in the bowl and the separated buttermilk.
Add chilled water and mix 10 seconds / speed 4. Strain again with TM basket.
Squeeze as much liquid as possible out of the butter by squeezing it with the spatula against the mixing bowl wall.
Add roasted garlic cloves and salt and mix for 10 seconds / speed 4.
Place butter on a wooden chopping board and squeeze last bits of liquid out with two wooden spatulas.
Roll it in some cling wrap to shape it.
Delicious on bread or meat!
Triple Garlic Butter
Tip
My roasted garlic cloves were leftovers from Quirky Cooking's garlic chicken recipe and therefore had extra flavour of chicken in them from all the juices.
Thank you Quirky Cooking! 
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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