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Le Prés Salés is considered by some to be the best butter in the world. It is super hard to find and you know me, I had to recreate this amazing salted butter recipe! The outcome is creamy and salty PERFECTION! I added the Nadia twist and cultured mine because it simple tastes better and it lasts longer. This pairs so with my Lavender Biscuits so check them out!
Why You’ll Love Le Prés Salés
Cultered butter goes through a process that makes the butter richer, with a more complex taste that just regular butter. This recipe has you spread the butter out and evenly distribute the flaky sea salt so you get the perfect amount of salted butter in every bite. I am what you might call a butter connoisseur, and this one is EPIC. Butter is surprisingly easy to make from scratch and it just tastes better than store bought.
How To Prepare Le Prés Salés
✨ Mix the cream, crème fraîche and 1/4 tsp kosher salt in a large mason jar. Then, cover with a cheesecloth and let it sit at room temperature (away from the sun) for 24-48 hours to culture, it will get thick.
💛 Place it in your stand mixer and whip on medium high until it becomes whipped cream. Then, keep going until it separates.
🌟 Scrape the sides regularly. It will be about 7-8 minutes.
🥛 Strain the buttermilk (save that for pancakes or biscuits) Then, you’ll whip again and strain one more time.
🧈 Using a cheesecloth, squeeze out as much of the buttermilk as you can. Rinse under cold water and squeeze some more. Then guess what? You’ve got Le Prés Salés butter!
🧂 On parchment paper add a thin layers of butter. Then, you will add some flaky sea salt and repeat 4-5 times. Cover and store in the fridge.
Substitutions and Variations
Substitutions
- You can use plain yogurt, instead of crème fraîche.
Variations
- Sweet Variation: Add honey while adding sea salt to the layers to make yourself a delicious sweet butter.
- Garlic Variation: Use garlic powder along as well as flaky sea salt.
- Truffle Variation: Add a drop of two of truffle oil (do not use too much because truffle oil is very strong) to the butter.
🔥 Chef Nadia’s Tip🔥
SAVE that buttermilk!! You can always use it for pancakes 🥞 or biscuits 🍞
Recipes that Pair with Le Prés Salés
Common Questions
I used heavy cream by Organic Straus Dairy.
I use Maldon Sea Salt Flakes.
I get my cheesecloths from Amazon.
Since this butter is cultured, it will last 2-3 weeks in an airtight container in the fridge.
Le Prés Salés Butter Dupe
Equipment
- large mason jar
- Stand Mixer
Ingredients
- 1 pint heavy cream, I used organic straus dairy
- ⅓ cup crème fraîche
- ¼ tsp kosher salt
- Sea Salt, flaky
- Ciabatta
Instructions
- Mix the cream, crème fraîche and ¼ tsp kosher salt in a large mason jar. Cover with a cheesecloth and let it sit at room temperature (away from the sun) for 24-48 hours to culture. It’ll get thick.
- Place it in your stand mixer and whip on medium high until it becomes whipped cream. Keep going until it separates, scraping the sides regularly. It will be about 7-8 more minutes.
- Strain the buttermilk (save that for pancakes or biscuits) Then whip again and strain one more time.
- Using a cheesecloth squeeze as much of the buttermilk out as you can. Rinse it under cold water and squeeze again. Now you've got butter!
- On parchment paper, add a thin layer of butter. Then, you will add some flaky sea salt and repeat 4-5 times. Cover and store in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
