RECIPE: Homemade Molasses and Newfoundland Sea Salt Butter

Posted by Stephen Barrett on

Molasses Butter


Serves 3-4 people | Prep time 15 mins 




  • 2 Cups Heavy Cream – 35% is preferred
  • 1 tbsp Molasses
  • 1 tsp Flaky Sea Salt (I prefer to use Newfoundland Salt Company Sea Salt)
  • 1 Loaf of your favourite Crusty Sourdough Bread or Biscuit


  • Pour 2 cups of Cream into automatic mixer bowl
  • Attach whisk and begin to beat on low, gradually increasing speed as mixture thickens.
  • Continue to beat until butter fat separates from buttermilk at bottom of bowl – this should take less than 10 minutes.
  • Strain the butter and press to remove any additional liquid.
  • Mix butter with 1 tbsp of Molasses until smooth and consistent throughout.
  • Sprinkle with 1 tsp of flaky sea salt and spread on your favourite thick cut sourdough toast



Copyright © 2021 by Seasoned Plate | Chef Stephen Barrett

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