Gastronomixs

Vadouvan butter

This is a simple way of infusing butter with spices. Of course, endless variations are possible with the kinds of spices or herbs used. 

Creation by Bas van Kranen, Bord’Eau* restaurant, Amsterdam, the Netherlands.

Vadouvan butter

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Ingredients

50

g

vadouvan

500

g

butter

 As needed

 

fermented curry mix

Preparation method

  • Place all the ingredients in a vacuum bag and pull vacuum.
  • Lay the vacuum bag in a warm water bath set to 50°C for about an hour.

Serving suggestions

  • For cooking fish sous-vide.
  • As a substitute for butter when preparing Hollandaise sauce. 
  • As a substitute for butter when preparing mousseline.

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