The Carrot Butter by Antoni Porowski
- 4 people
- Easy
- Cheap
Total time : 15 min
- Preparation: 5 min
- Cooking time: 10–12 min
Ustensiles requis
- Pan
- Sauceboat or small serving container
- Whip
A refined recipe that pairs well with autumn. A simple sauce to make that will enhance and season your various dishes.
Dans cette recette
Ingredients
- 310ml of Corsican Clementine Juice
- 2 tbsp Carrot Juice
- 50g of unsalted butter
- Salt
- Pepper
Préparation
- 01 Cut about 30g of butter into small cubes, then place them in the refrigerator to cool.
- 02 In a small saucepan, bring the carrot juice to a boil, then reduce over medium-high heat for about 10 to 12 minutes, until reduced by half.
- 03 Reduce the heat to maintain a gentle simmer, then add the cold butter cubes one by one, whisking constantly and ensuring each cube is fully incorporated before adding the next.
- 04 Once the butter is melted and emulsified, add the clementine juice, then season with a good pinch of salt and a twist of pepper. Remove from the heat.
- 05 Transfer to a small sauceboat-type container and serve immediately with steamed fish, vegetables or potatoes, as desired.
