Black Virgin Butter

Name: Black Virgin Butter
Cuisine: French
Ingredients: 2 tablespoons fresh lemon juice; ⅓ cup water; ⅓ cup lukewarm Noisette Butter, strained through a very fine tea strainer; ⅓ cup unsalted butter, at room temperature; ⅛ teaspoon white pepper from the mill; ⅓ teaspoon salt or to taste; 2 tablespoons unsweetened lightly whipped heavy cream; ⅓ cup lukewarm Noisette Butter, strained through a very fine tea strainer

Preparation info

FFR—about
1 cup

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This is especially delicious as a dip for lobster grilled in its shell and seared scallops.

Ingredients

⅓ cup water
2 tablespoons fresh lemon juice
⅓ teaspoon<

Europe
France
Starter
Gluten-free
Vegetarian
Mediterranean

Method

In a saucepan over medium heat, mix and reduce the water, lemon juice, salt, and pepper to 2 tablespoons. Whisk in the room-temperature butter over low heat tablespoon by tablespoon. Then whisk in the noisette and finish by folding in the whipped cream. Strain into a sauce boat heated to lukewarm.