RECIPE

Seaweed Compound Butter

Name: Seaweed Compound Butter
Cook time: 30 min
Yield: 1 cup

Recipe Created For

2 L Saucier

Main Course

Dairy

Cook Time

Under 30 minutes

Serving Size

1 cup

Cook Mode

INGREDIENTS

2 nori sheets, torn into very small pieces

3 tbsp (45 ml) cut dried wakame

½ tsp (2.5 ml) red pepper flakes

1 cup (250 ml) unsalted butter, cubed and softened

2 small garlic cloves, finely chopped

2 tsp (10 ml) lemon juice

¼ tsp (1 ml) fleur de sel, or more to taste

¼ tsp (1 ml) freshly ground black pepper

2 tbsp (30 ml) bonito flakes

EQUIPMENT

INGREDIENTS

2 nori sheets, torn into very small pieces

3 tbsp (45 ml) cut dried wakame

½ tsp (2.5 ml) red pepper flakes

1 cup (250 ml) unsalted butter, cubed and softened

2 small garlic cloves, finely chopped

2 tsp (10 ml) lemon juice

¼ tsp (1 ml) fleur de sel, or more to taste

¼ tsp (1 ml) freshly ground black pepper

2 tbsp (30 ml) bonito flakes

EQUIPMENT

INSTRUCTIONS

In a 2L Saucier, toast both types of seaweed with the red pepper flakes over medium heat until very fragrant, about 2 minutes.

Transfer to a Mortar & Pestle. Crush into very small pieces. Set aside.

Return the Saucier to medium heat and add ¼ cup (60 ml) of the cubed butter, the garlic, lemon juice, fleur de sel and pepper. Cook while stirring until the garlic is tender, about 2 minutes. Remove from the heat and let cool for 10 minutes.

In a bowl with a Revolution Spatula, or in a food processor, combine the remaining cubed butter with the melted butter mixture, toasted seaweed mixture and bonito flakes until very smooth. Adjust the seasoning. Transfer the compound butter into a Ramekin, cover with plastic wrap and refrigerate until ready to use. The butter will keep for at least 1 week, covered, in the refrigerator.