BUTTER

Ingredients

11 gr Unsalted butter (soft)
75 gr Eschallots (broinoise)
35 gr Garlic (crushed)
120 gr Parsley (chopped)
50 gr Cornichons (chopped)
120 gr Capers (chopped)
10 gr Anchovies (chopped)
5 gr Bay leaf (crushed)
150 gr Tarragon (chopped)
150 ml White wine
10 gr Curry powder (roasted)
10 ea Eggs yolks (separated)
10 gr Cayenne pepper
40 ml Worcestershire sauce
4 ea Lemons (juiced)
20 ml Tabasco

COOKING INSTRUCTIONS

1

Sweat garlic and eschallots, dglace and reduce with white wine. Let cool.

2

Combine all ingredients with soft butter and whisk in mixer until slightly airated.

3

Season to taste and roll into tubes in plactic wrap.