Carotene Butter
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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.
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DIRECTIONS
- 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.
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