Brine 'for Butter
Ingredients
Directions
Dissolve the salt in boiling water.
Skim the surface and let it cool.
Pour the brine over the butter once it is cold.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Coarse sea salt
- Dissolves into the water to season the butter.
The step that matters
Let the brine cool completely before pouring. Hot brine would soften or melt the butter, changing its texture and shape. Skimming removes foam and impurities so the brine stays clear and clean-tasting.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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