Recipe by KateL
Entered for safe-keeping, from Nathan Myhrvold & Maxime Bilet's "Modernist Cuisine at Home". This carrot/butter mixture is a finishing touch for soups and purées, cooking fish and shellfish, and whisking into a warm vinaigrette. This can give a simple dish an elegant twist. It can be refrigerated for 2 weeks or frozen for up to 6 months.
- 2 cups fresh carrot juice (450 mL or 450 g)
- 2 cups unsalted butter, cubed and softened
- 1 cup fresh carrot juice (250 mL or 250 g)
Directions See How It's Made
- Bring 2 cups fresh carrot juice to simmer in a pot over medium heat.
- Blend cubed butter gradually into the juice by using an immersion blender (or transfer hot juice to Vitamix and add softened cubed butter gradually, then transfer back to pot).
- Simmer for 1 1/2 hours, stirring frequently.
- Remove from heat and stir or blend in the remaining 1 cup fresh carrot juice.
- Cool, then refrigerate overnight.
- Scoop the congealed butterfat into a pot, and warm it until melted.
- Strain the melted butter though a fine sieve lined with 1 layer of cheesecloth.