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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.”
READY IN:
14hrs
SERVES:
8
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring 2 cups fresh carrot juice to simmer in a pot over medium heat.
  2. 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).
  3. Simmer for 1 1/2 hours, stirring frequently.
  4. Remove from heat and stir or blend in the remaining 1 cup fresh carrot juice.
  5. Cool, then refrigerate overnight.
  6. Scoop the congealed butterfat into a pot, and warm it until melted.
  7. Strain the melted butter though a fine sieve lined with 1 layer of cheesecloth.

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