Food Picks: Better butter from Churne
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Churne's compound butters boast different layers of flavour.
PHOTO: CHURNE
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SINGAPORE – When it comes to compound butter, the possibilities are endless. So many ingredients lend themselves to being mixed into softened butter – garlic, chopped herbs, spices, nuts, seeds and the ubiquitous truffle oil.
Churne, a home-based food business, makes complex ones that have many delicious applications. They are made by Samuel Lee, 33, a private chef by day; and his wife, former pastry chef Lin Liping, 35.
Of the three products, the Umami Duo ($24 for a 170g jar) is the one I want to slather on everything. The base is Churne’s Signature Umami Pure – French butter with shio kombu and kizami nori mixed in, which is then swirled with Okinawa black sugar and aged dark soya sauce.
What results is an umami bomb. Very savoury with just a touch of rounded sweetness, it is great on hunks of toasted sourdough, but also with steak or roasted vegetables.
The Signature Umami Pure ($22 for a 170g jar) is perfect with steamed vegetables and adds depth to any savoury sandwich. Try tossing a big knob of it with cooked pasta – heaven on a forkful.
Dark Chocolate Koji Caramel ($26 for a 170g jar) is no slouch. Like the other two, there is depth in the flavours. In this case, butterscotch, a slight edge of bitterness from the dark chocolate and a hint of sweetness from jiu niang, or sweet fermented rice. Spread this on a croissant or dollop it on ice cream (yes, butter on ice cream) or strawberries.
A bundle of the three spreads is priced at $62.
Info: Order via Instagram @churne.sg
