It is not known who first thought of adding something else to butter. However, we can assume that this was done for two reasons. First, to enrich the taste of the oil with new flavors. And secondly, to make the oil more, thanks to the presence of other ingredients. Whatever your goal, creating butter with various additives is an exciting process.
What to add to butter: delicious ideas
Greens. It gives the oil a beautiful greenish color. To give the butter a slightly crispy texture, you can mix it with greens, quickly fried in a deep fryer. But before that she needs to be allowed to cool down a bit.
Fish Oil. When you bake the fish, the fat drains and settles on the deck – scrape it, but do not throw it away, and kill in oil. It can then be used in the preparation of fish dishes as a flavor enhancer. But you can just spread it on bread, too. Useful thing!
Mushrooms. Take to grind in the dust white mushrooms or chanterelles, and you can morels and mix in oil.
Garlic and chili. Fry garlic and chili, cool and add to oil – here’s an option for spicy oil.
The space for experiments with additives in butter is huge. Any product mixed with fat will be stored in the refrigerator for a long time without losing its aroma and taste.
Therefore, you can choose expensive and rare ingredients and use oil to “stretch” the pleasure of them.
How to make butter with additives
- Take a pack of oil, it should be at room temperature.
- Transfer the oil to the bowl of a mixer and beat the oil at a speed slightly above average for ten minutes. The longer you beat it, the whiter it becomes. By the end of the process, the oil will increase in volume by about one and a half times and become airy, creamy.
- Prepare the ingredients you want to add to the oil. They should be at room temperature, like oil; if the additives are hot, the oil will float. The amount of additives depends on your taste: the richer the oil you want to get, the more spices you need to add. Mix everything in a blender.
- Transfer to any container, put the oil in the refrigerator overnight so that all the ingredients have set and the oil has infused.
The finished oil is best stored for no more than 2 weeks.
Bon appetit!
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