Beurre Salé or Beurre Extra-Fin au Sel
Rich, Salty French-Style Butter with Crunchy Sea Salt – Made in the Thermomix
One taste of beurre salé, the double-salted French butter loved across Brittany, and you'll understand why it's so iconic. It’s not just butter; it’s an experience. Creamy, rich, and flecked with crunchy sea salt flakes like fleur de sel, this butter is perfect for spreading, baking, or simply sneaking a bite with a baguette (bagel, croissant, by the spoonful). Making it in the Thermomix is fast, fun, and leaves you with a delicious bonus: fresh buttermilk. Don’t pour it down the sink—use it up in pancakes, scones, or our favourite bread recipe, the Perfect Buttermilk Bread!
Ways to Use Up the Buttermilk
Fluffy Buttermilk Pancakes – A breakfast classic.
Cheddar Buttermilk Scones – Perfect with your fresh salted butter.
Marinade for Chicken – Buttermilk tenderises and adds flavour.
Quick Breads or Muffins – Helps with rise and moisture.
Homemade Ranch Dressing – Creamy, tangy, and great with greens.
Buttermilk Ice Cream – Tart and refreshing.
Need
- 500 Milliliters cream BUY
- 1 Pinch pink salt flakes plus a lot more as needed BUY
- iced water for washing the butter
- nut milk bag BUY
Do
- 1
Place the cream and the pinch of salt into the Thermomix bowl and insert the Butterfly.
- 2
Whip the cream 2-3 min/Butterfly/speed 4 until you can hear the fats have separated from the buttermilk.
- 3
Remove the butter from the bowl and reserve the buttermilk for another use. (see notes)
- 4
Place the butter into a simmering basket and insert into the Thermomix bowl.
- 5
Pour over iced water to just cover the base of the simmering basket. Rinse or wash the butter by running the blades for a few seconds on speed 8-9 and hit reverse a couple of times. Drain off the water and press out the butter squeezing out as much liquid as possible.
- 6
Line a ramekin with some baking paper that you have screwed up and unravelled.
- 7
Press the first layer of butter into the mould and sprinkle generously with salt flakes. Repeat in layers until all of the butter is in one piece. Finish with a little more salt.
- 8
Let it hang out in the fridge for a while to get friendly. Eat as you would any other butter (though not in cooking perhaps)!
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
