Clarify the Butter: Melt the Butter in a saucepan over medium heat. Skim off the foam that rises to the surface. Carefully pour the clear, golden butter into a separate container, leaving the milky solids behind.
Sauté Aromatics: In a small saucepan, gently sauté the Shallots and Garlic in 1 tbsp of the clarified butter until translucent, about 2-3 minutes. Do not brown.
Combine Ingredients: In a bowl, combine the remaining clarified butter, sautéed Shallots and Garlic, and all Herb Blend ingredients.
Finish and Chill: Gently fold in the Black Truffle, Fleur de Sel, and White Pepper. Transfer to a parchment-lined mold or shape and chill for at least 1 hour to allow flavors to meld.
Ingredients
4
1 cup227 gUnsalted Butter
1 tbsp15 mLShallots-minced
2 cloves6 gGarlic-minced
1 tbsp15 mLFresh Parsley-finely chopped
1 tsp5 mLFresh Tarragon-finely chopped
1/2 tsp2.5 mLFresh Chervil-finely chopped
1/2 tsp2.5 mLBlack Truffle-finely grated
Pinch1 gFleur de Sel
Pinch0.5 gWhite Pepper-freshly ground
Equipment
Saucepan
Small saucepan
Bowl
Parchment paper
Mold or shape (optional)
Instructions
Clarify the Butter: Melt the Butter in a saucepan over medium heat. Skim off the foam that rises to the surface. Carefully pour the clear, golden butter into a separate container, leaving the milky solids behind.
Sauté Aromatics: In a small saucepan, gently sauté the Shallots and Garlic in 1 tbsp of the clarified butter until translucent, about 2-3 minutes. Do not brown.
Combine Ingredients: In a bowl, combine the remaining clarified butter, sautéed Shallots and Garlic, and all Herb Blend ingredients.
Finish and Chill: Gently fold in the Black Truffle, Fleur de Sel, and White Pepper. Transfer to a parchment-lined mold or shape and chill for at least 1 hour to allow flavors to meld.
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