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At the Ritter Table's avatarAt the Ritter Table

Leek Butter

A rich, homemade compound butter made from fresh cream and blended with sautéed leeks, lemon juice, and salt. Perfect for bread, steak, eggs, and more.
Print Recipe
Prep Time 30 minutes
Servings: 16 Servings
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups heavy whipping cream 480g
  • 1/2 tsp lemon juice 3g
  • 1/2 cup sautéed leeks, finely chopped 75g, (whole plant)
  • ice water for rinsing

Equipment

  • 1 Stand Mixer optional
  • 1 Mason Jar if not using a stand mixer

Method
 

  1. Add heavy cream to a stand mixer and mix on medium speed until it becomes whipped cream.
  2. Continue mixing until the butter separates from the buttermilk.
  3. Sauté chopped leeks in a small amount of butter or oil until soft. Let cool.
  4. Strain off the buttermilk and transfer butter to a bowl of ice water.
  5. Gently press and rinse the butter to remove remaining buttermilk.
  6. Mix the butter with sautéed leeks, lemon juice, and salt.
  7. Stir or mix until fully combined.
  8. Serve immediately or store in the refrigerator.

Notes

  • Removing the buttermilk helps extend shelf life
  • Start with less salt and adjust to taste
  • Let leeks cool before mixing to avoid melting the butter