Caviare Butter
Ingredients
Directions
Pound the caviare and butter together until well combined.
Rub the mixture through a fine sieve.
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
- Caviare
- Provides the salty, briny flavour that defines the butter.
- Butter
- Carries the caviare and gives the spread a smooth, rich texture.
The step that matters
Rubbing through the sieve. Pressing the mixture through a fine sieve breaks up any remaining lumps and produces a smooth, even texture. Skipping it leaves a grainy spread.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.