Gastronomixs

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.

Clove butter using beurre noisette

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Ingredients

1

kg

butter

30

 

cloves

Preparation method

  • Gently melt the butter in a saucepan on a low heat.
  • Continue to heat while stirring continuously until brown specks starts 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.

Serving suggestions

  • For cooking fish or meat.
  • For frying white fish. Delicious when used to fry sole or Dover sole.

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