Discover how to create authentic casino butter at home with garlic, herbs, and high-quality butter. Ideal for enhancing steaks, seafood, or bread. Includes tips for achieving the perfect texture and flavor balance. Follow clear steps for a smooth, savory spread inspired by culinary professionals.
Casino Butter Recipe Simple Steps for Creamy Garlic Herb Spread
Begin with 454 grams of unsalted cream sourced from grass-fed herds, heated to 82°C in a heavy-bottomed pan. Stir with a silicone spatula until proteins coagulate–approximately 12 minutes–then strain through cheesecloth to separate solids. This clarified base yields 310-330ml of liquid gold, ideal for high-heat applications due to its smoke point of 252°C.
For enhanced texture, age the mixture at 4°C for 12-24 hours. Add 1.5g of Himalayan pink salt per 100g of fat during emulsification to balance richness. Critical step: Whip chilled cream at 10°C using a planetary mixer fitted with a whisk attachment, incrementally increasing speed to 400 RPM over 8 minutes. Fold in 15ml of clarified liquid per 200g of aerated cream for structural stability.
Storage requires precision: portion into 50g silicone molds and freeze at -18°C. Thaw portions at 5°C for 90 minutes before service. Pro tip: Incorporate 0.5% xanthan gum (2g per 400g batch) to prevent syneresis during temperature fluctuations. Pair with artisanal breads toasted to 74°C internal temperature for optimal melt dynamics.
Casino Butter Recipe
Combine 250g of unsalted cultured cream spread with 15g minced roasted garlic, 8g finely chopped parsley, 3g smoked paprika, and 1.5g cayenne. Whip at medium speed for 90 seconds until airy, then fold in 50g caramelized shallots cooled to 4°C. Chill for 2 hours at -1°C to stabilize the emulsion.
For optimal texture, use a high-fat (82%) European-style cultured base. Avoid overworking the mixture–stop blending once strands form soft peaks. Serve at 12-14°C alongside toasted sourdough crostini or blistered asparagus spears. Shelf life: 7 days refrigerated in airtight glassware.
Enhance umami by adding 5g shaved bonito flakes during the whipping phase. For dairy-free adaptations, substitute with 220g refined coconut oil blended with 30g nutritional yeast and 10ml white miso paste. Adjust seasoning with flaky sea salt after chilling to prevent over-salting.
Key Ingredients for Authentic Casino-Style Butter
Opt for cultured cream derivative with 82-85% fat content, sourced from grass-fed herds for a rich, velvety base. Clarified lipid blends, heated to 115°C (239°F), remove moisture and amplify shelf stability without compromising texture.
| Component | Role | Recommended Ratio |
|---|---|---|
| Sea salt flakes | Enhances flavor complexity | 1.5g per 100g base |
| Roasted garlic purée | Adds caramelized depth | 8-10g per 100g base |
| Cold-pressed lemon zest | Balances richness | 0.5g per 100g base |
| Smoked paprika extract | Introduces umami notes | 0.3g per 100g base |
Integrate fresh thyme leaves (finely minced) at 2g per 100g mixture for herbal brightness. Whip ingredients at 4°C (39°F) using a paddle attachment for 90 seconds to achieve optimal aeration. Rest chilled for 12 hours before use to unify flavors.
Step-by-Step Mixing Techniques for Smooth Consistency
Begin with room-temperature ingredients to prevent separation. Cold components resist blending, creating uneven textures. Measure fats at 20-22°C for optimal emulsification.
Use a stand mixer with a paddle attachment on medium speed (4-6 setting) for 90 seconds. Scrape sides every 30 seconds with a silicone spatula to integrate stray particles. Overmixing beyond 2 minutes introduces air pockets, compromising density.
Incorporate dry ingredients in 3 stages: sift 1/3 total volume into the bowl, mix 15 seconds, repeat. This prevents clumping without overworking the mixture. Shift to a whisk attachment for final 20 seconds to aerate lightly.
Test consistency by lifting a spoonful–ideal viscosity creates a ribbon that holds shape for 8-10 seconds before dissolving. Adjust with 5ml increments of lukewarm liquid (30-35°C) if too thick, or chill for 12 minutes if too thin.
Rest the blend at 18°C for 7 minutes post-mixing. This allows hydration equilibrium, ensuring uniform texture. Avoid refrigeration during this stage, as rapid cooling causes graininess.
Storage Solutions to Preserve Freshness and Flavor
Maintain optimal quality by storing fat-based emulsions in airtight containers at 34-38°F (1-3°C), reducing exposure to oxygen and light.
- Temperature Control: Use a dedicated refrigerator compartment set to 35°F (2°C) for dairy-based spreads, avoiding door storage due to temperature fluctuations.
- Material Selection: Opt for glass or food-grade stainless steel containers; plastic may retain odors and degrade texture over time.
- Portioning: Divide into single-use blocks wrapped in parchment paper before sealing, minimizing repeated handling and air contact.
- Freezing: For extended storage beyond 4 weeks, vacuum-seal portions and freeze at -4°F (-20°C). Thaw at 40°F (4°C) for 12 hours before use.
- Clean storage surfaces weekly with a 1:10 vinegar-water solution to prevent microbial growth.
- Rotate stock using a „first-in, first-out” system, labeling containers with preparation dates.
- Monitor humidity levels between 65-70% to prevent moisture loss without promoting condensation.
Store aromatic ingredients separately in sealed jars to avoid flavor transfer, maintaining original taste profiles for up to 45 days.