{"id":673904,"date":"2026-03-22T14:09:19","date_gmt":"2026-03-22T14:09:19","guid":{"rendered":"https:\/\/www.europesays.com\/us\/673904\/"},"modified":"2026-03-22T14:09:19","modified_gmt":"2026-03-22T14:09:19","slug":"how-to-make-butter-los-angeles-times","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/673904\/","title":{"rendered":"How to make butter – Los Angeles Times"},"content":{"rendered":"

You are reading our Cooking newsletter <\/p>\n

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Anna Stockwell had a butter epiphany while attending culinary school in her 20s. The recipe developer, food stylist, writer and editor was in the middle of a very French cooking program taught by retired French chefs. <\/p>\n

\u201cThe solution to everything was just add butter,\u201d she says. \u201cIt was the moment when I realized so much of the magic that occurs in pastry, but also in sauces, emulsification, creating that silky texture of a classic French sauce, it\u2019s all because of butter.\u201d <\/p>\n

On Tuesday, Stockwell released \u201cThe Butter Book,\u201d with 112 pages devoted to butter, and recipes that celebrate the star ingredient. The book is designed to resemble an actual stick of butter, wrapped in paper with a tablespoon measurement guide across the back cover. <\/p>\n

It\u2019s also a one-stop butter handbook, with information on what butter to buy, how to store it and what butter varieties might be better for different types of cooking and baking. <\/p>\n

\u201cCultured butter, which is butter made by either allowing the cream to naturally ferment before turning it into butter, or by adding lactic acid, is really delicious and good on bread,\u201d says Stockwell. \u201cBut I love using it in the book in baked goods, where the flavors of the butter really shine through, like for shortbread.\u201d <\/p>\n

And of course, the book includes a recipe for how to make your own butter, as well as a handful of flavored compound butters. <\/p>\n

\u201cThere is so much amazing butter out there that you can buy, but I do think that everyone should make their own butter at least once,\u201d Stockwell says. \u201cIt\u2019s a fun process and great to do with little kids.\u201d <\/p>\n

Stockwell\u2019s recipe is easy to follow and yields a rich, complex, mildly sweet flavor profile that\u2019s excellent on plain bread or in a bowl of oatmeal. <\/p>\n

Below you\u2019ll find her recipe for homemade butter, as well as four more butter-centric recipes. \u201cThe Butter Book,\u201d from Chronicle Books, is available now<\/a>.<\/p>\n

Eating out this week? Sign up for Tasting Notes<\/a> to get our restaurant experts\u2019 insights and off-the-cuff takes on where they\u2019re dining right now.<\/p>\n

Homemade Butter<\/p>\n

If you want to get creative with the presentation, Stockwell suggests making butter curls, whipping the butter or making a butter sculpture. You can also flavor your butter with herbs and or spices.
Get the recipe.<\/a>
Cook time: 30 minutes.<\/p>\n

\"Strawberry <\/p>\n

(Jenn Harris \/ Los Angeles Times )<\/p>\n

Broiled Scallops With Espelette Butter<\/p>\n

Chef Ari Kolender\u2019s recipe for broiled scallops incorporates an Espelette butter than can be used for cooking or as a finishing butter for other seafood, grilled corn or seafood pasta. And once you prepare the butter, the broiled scallops come together in less than 10 minutes.
Get the recipe.<\/a>
Cook time: 20 minutes. Serves 4 to 6. <\/p>\n

\"broiled <\/p>\n

(Yasara Gunawardena \/ For The Times)<\/p>\n

Diep Tran\u2019s Buttered Spaghetti With Dried Shrimp And Sake<\/p>\n

This spaghetti recipe requires just six ingredients, and a sauce you can prepare in the time it takes to boil your pasta. Tran was inspired by mentaiko pasta, a Japanese dish that incorporates sake-marinated cod roe. In place of the roe, Tran uses a combination of dried shrimp, sake and butter. Look for medium or large dried shrimp online or at a Vietnamese deli in Little Saigon.
Get the recipe.<\/a>
Cook time: 20 minutes. Serves 4 to 6.<\/p>\n

\"Diep <\/p>\n

(Zoe Cranfill \/ Los Angeles Times)<\/p>\n

Broiled Clams With Herbed Butter<\/p>\n

This dish relies heavily on the flavor of the compound herb butter, made with basil, parsley, breadcrumbs, salt and garlic. Find the freshest clams available, and open them just before you\u2019re ready to prepare the dish.
Get the recipe.<\/a>
Cook time: 35 minutes. Makes 24 clams. <\/p>\n

\"Clams <\/p>\n

(Anne Cusack \/ Los Angeles Times)<\/p>\n

Brown Butter-Cinnamon Crumb Cake<\/p>\n

Former cooking columnist Ben Mims uses brown butter to give his cake\u2019s crumb topping rich, nutty, toffee undertones.
Get the recipe.<\/a>
Cook time: 2 hours, largely unattended. Serves 12. <\/p>\n

\"Brown <\/p>\n

(Marcus Yam \/ Los Angeles Times)<\/p>\n","protected":false},"excerpt":{"rendered":"You are reading our Cooking newsletter Sign up to get a taste of Los Angeles \u2014 and the…\n","protected":false},"author":3,"featured_media":673905,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[5123],"tags":[1582,276,44954,44962,44957,44960,44956,3043,44953,6276,2961,224,2444,5337,11148,44961,44959,44955,44958,6620],"class_list":["post-673904","post","type-post","status-publish","format-standard","has-post-thumbnail","category-los-angeles","tag-ca","tag-california","tag-caribbean-recipe","tag-curry","tag-dish","tag-good-caribbean-restaurant","tag-hot-sauce","tag-hour","tag-jerked-catfish","tag-l-a","tag-la","tag-los-angeles","tag-los-angeles-times","tag-losangeles","tag-minute","tag-restaurant-expert","tag-scotch-bonnet-pepper","tag-spice","tag-spice-courtesy","tag-time"],"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/116273229067437242","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/673904","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=673904"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/673904\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/673905"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=673904"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=673904"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=673904"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}