Beurre de Chutney

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • ¼ pound butter
  • 3 tablespoons chutney
  • 1 teaspoon</

Method

Put first five ingredients into blender container. Whirl to purée. Pour into dish and stir in crème. Taste and adjust seasonings. Serve with roast lamb, curries, or seafoods.