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Crayfish Butter

Butter made from crayfish remains and butter, strained to remove shell particles.

From an old cookbook · modernised transcription
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Why it works: Crayfish and butter work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 343 recipes. Both carry anethole, which smells sweet, anise. The science ↓

Crayfish Butter

Ingredients

Directions

  1. Finely pound the remains and shells of cooked crayfish.

  2. Add an equal weight of butter to the crayfish mixture.

  3. Strain the mixture through a fine sieve.

  4. Strain again through a tammy to remove any shell particles.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Crayfish + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together343 recipes

    Shared aroma: anethole (sweet, anise).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cooked crayfish remains and shells
Provide the flavour base that infuses into the butter as it is pounded and combined.
Butter
Carries the crayfish flavour and fat-soluble aromas, giving the finished butter its richness and spreadable body.

The step that matters

Straining through a tammy. Fine shell particles left in the butter feel gritty on the palate. Straining twice, first through a fine sieve and then a tammy, removes them so the butter stays smooth.

“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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