How To Make Orange Butter

Hi, my name is Rob Cotton. Welcome to Leith's School of Food and Wine. We are an elite cookery school based at central London in Cheswick.

Not only do we run a yearlong diploma course for professional students and chefs, we also run a range of one day, one week and evening class courses to give inspiration for the recipes and skills alone. I'm going to show you how to make an orange butter. For this, you will need 55 g of room temperature soft butter.

If you take the butter out the fridge half an hour to forty-five minutes in advance then it will be soft enough to use. Also I'm going to use the zest of one orange just the outside part, not using any of the white pith underneath. If you want to use a little bit of juice to add into this you could but I would advice that you do not use more than one to two teaspoons.

Otherwise, it will make the mixture too soft to work with. We're making savoury orange butter so we are going to add in some salt and pepper. If you want to make a sweet orange butter you could add in 30 to 55 g of icing sugar amidst the salt and the pepper.

To check if your butter is soft enough work it in the bowl and check that it's easy to work with, then using a really fine zester, zest the outside. Just using the dark skin from the outside not the slightly lighter white piece underneath. Then add the zest into the butter with a little pinch of salt, a little crack of pepper and savoury orange butter could be used with many, many recipes.

It will work quite nicely with duck. And the way that you'd use it is once the ingredients are combined together, you'd wrap it up into clean film. Ensure that it's nicely and tightly wrapped into a log that will go into the fridge to set up for about half an hour to forty-five minutes.

Once its set, you then can cut it into two pieces to use very, very easily as its completely solid. That's how you make savoury orange butter. .