Pour the chilled
Heavy Cream (3 cups)
into a food processor. Mix for about 4 minutes, or until the milk fat is fully separated from the buttermilk.
Once separated, transfer the butter into a bowl filled with water mixed with
Ice (as needed)
. Press the butter with a spatula to squeeze out the remaining buttermilk. Pour out the ice water and refill the bowl with clean ice water, and repeat the process until all the buttermilk is washed out.
Transfer the butter back to the food processor. Add in the
Anchovy Fillets in Oil (10)
Garlic (4 cloves)
Lemon Juice (1 Tbsp)
Paprika (1 tsp)
, and blend again until creamy and smooth. Scrape down the sides of the food processor if necessary to fully blend.
Transfer butter mixture onto a parchment paper. Form the butter into a log about 2 inches (5cm) in diameter.
Put the butter into the fridge to chill for at least 2 hours before serving.
Serve spread on toast, tossed into your next pasta dish, or melted onto your favorite cut of steak for the perfect umami flavor punch.