Clove butter using beurre noisette
A wonderful way to add flavour to clarified butter. In this recipe, we first turn the butter into beurre noisette to create a powerful central flavour. Serving suggestions: for cooking fish or meat; for frying white fish (delicious when used to fry sole or Dover sole).
Ingredients
| 1 kg | butter |
| 30 | cloves |
Instructions
- Gently melt the butter in a saucepan on a low heat.
- Continue to heat while stirring continuously until brown specks start to form in the butter.
- Remove the butter from the pan.
- Add the cloves, place in a vacuum bag, and pull vacuum.
- Leave to infuse in a pan or warm water bath at approximately 50°C.