Caviare Butter
Ingredients
Directions
Pound the pressed caviar with the butter until well combined.
Rub the mixture through a fine sieve to achieve a smooth texture.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Pressed caviare
- Provides the salty, briny flavour that defines the butter.
- Butter
- Carries the caviar flavour and gives the spread a rich, smooth body.
The step that matters
Rubbing through a fine sieve. Pressing the mixture through a fine sieve breaks up fibrous or granular bits and smooths the texture. Skipping this leaves the butter grainy, while the fat stays cool enough to keep its shape during straining.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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