Every Saturday, the team of La table des bons vivant offers seasonal recipes to make at home to feast with family, or with your friends.
Today, the chef Anne-Sophie Pic offers you her different infused butter recipes.
Impregnation consists of passing an aroma from one original product to another. And the technique that ensures this transfer as faithfully as possible comes for me from perfumery: it's enfleurage. The enfleurage is based on an absorption of the flavor by a fatty substance. It is traditionally found in the kitchen in many cultures, from oil flavored with thyme or truffle around the Mediterranean to Chinese baiju with rose, including Czech chléb se sádlem, a lard flavored with onion. .
It was natural for me, in this spirit of enfleurage, to link the impregnation to French lactic cuisine, with butter.
Because butter has a great culinary place in France: this is what my grandfather André passed on to me when he apprenticed as a saucier.
These butters allow me today to integrate my creativity into this family tradition, by the impregnation and the texture of the infused butters.
Very simple recipes, to enjoy simply on bread, or to languidly let melt on a vegetable, a fish or a meat coming out of the fire.
JUNIOR BUTTER AND BLACK CURRANT LEAVES
Ingredients:
100 g of PDO butter
3 g of juniper berries
7g blackcurrant leaves (3.5g fresh leaves, 3.5g dried leaves)
Fine salt
Production :
1. Crush the juniper berries with a pestle: they must be finely crushed.
Mix the fresh and dried leaves in a blender.
2. Then work the butter until it becomes ointment.
3. Using a spatula, mix the butter and the berries.
Salt with fine salt.
4. Let it rest in the fridge for 8 hours before tasting and let it rest for at least 30 minutes at room temperature before tasting.
VOASTIPERIFERY TONKA BEAN AND PEPPER BUTTER
Ingredients:
150 g of PDO butter
0.75 g Voatsiperifery pepper powder
0.75 g grated Tonka bean
1 g of fine salt
Production :
1. Using the mixer, beat the butter until it becomes creamy and white.
Add the finely mixed Voatsiperifery pepper and the grated tonka bean, let infuse for 12 hours.
2. Once infused, pass through a sieve.
GERANIUM ROSAT, COFFEE AND FIR BUTTER
Ingredients:
150 g of PDO butter
10 g rose geranium
4 g of coffee beans
25 g of fir buds
1 g of fine salt
Production :
1. Let your butter cool for one hour at room temperature in order to make it ointment.
2. Blend the pink geranium leaves and the fir buds in a blender.
3. Crush the coffee beans with a mortar.
Mix until smooth.
4. Leave to infuse for 8 hours and pass the butter through a fine sieve.
MATCHA GREEN TEA INFUSED BUTTER
Ingredients:
150 g of butter ½ salt
6.5 g of Matcha tea
Production :
1. Using the mixer, beat the butter until it becomes creamy and white.
Add the Matcha tea and let stand 12 hours.
2. Keep cool.