Carrot Butter by Antoni Porowski
A refined recipe with seasonal colors
The flamboyant carrot butter, synonymous with the autumn that is slowly setting in, is a colorful recipe, simple to make.
This orange sauce allows you to enhance and season your dishes, such as fish or steamed potatoes.
The acidity of Clementine juice goes wonderfully well with the roundness of the Carrot juice and the delicacy of butter.
Carrot butter is a recipe largely inspired byAntoni Porowski, from his cookbook Antoni in the Kitchen (2019).
50g unsalted butter
2 tablespoon of Alain Milliat Carrot Juice
Salt and pepper
Cut 30g of butter into cubes and put them back in the fridge.
In a small saucepan, bring the Carrot juice Bring to a boil over medium-high heat and boil until reduced by half, 10 to 12 minutes.
Reduce to a simmer, then stir in the cooled butter, one cube at a time, whisking constantly and letting each cube mix completely into the sauce before adding the next.
Incorporate the Corsican clementine juice, a good pinch of salt and pepper. Remove from fire.
Pour your sauce into a container, such as a sauce boat, and serve this butter as a condiment.