CLOVE BUTTER
A steak butter enhanced with the flavour of crushed cloves that goes beautifully with grilled beef.
This butter is something I have created and takes inspiration from the Flavor Bible, an essential resource for any chef. I discovered that cloves beautifully enhance the natural richness of beef. This led to the creation of a clove and herb butter that melts beautifully over grilled beef (or vegetables) catapulting the flavor into wow territory.
Serves 4 to 6 | Prep Time: 10 minutes
INGREDIENTS
200 g unsalted butter, softened
1 tsp salt
1/4 tsp freshly grounded Sichuan pepper
1/2 tsp of freshly grounded cloves
1 tsp lime / lemon or orange juice
1 tsp zest (same as above)
1 tbsp chopped parsley
METHOD
Allow the butter to soften at room temperature in a small bowl until soft enough to spread flat effortlessly with the back of a spoon.
Grind the cloves and pepper in the pestle and mortar
Add the ground cloves, pepper and other ingredients into the softened butter. Slowly incorporate stirring gently, until the ingredients are well distributed. Taste and adjust seasoning to your liking (do not over do the cloves).
Spoon the butter into a log shape on a piece of plastic wrap and roll, sealing the plastic tight at both ends. Chill the butter in the fridge for at least 2 hours, but overnight is best to allow the flavors to infuse.
Use sliced or melted over steak, lamb or even duck breast. Can also be served with freshly made bread as an appetizer.