David Chang, Peter Meehan

Bay leaf butter

Preparation info
  • Makes about

    125 g

    • Difficulty

      Easy

Appears in

#27Momofuku
Momofuku

By David Chang and Peter Meehan

Published 2009

  • About

SOS Chefs, a speciality store near the restaurant, had these beautiful fresh bay leaves one day that I couldn’t not buy. And as a company we are always looking for ways to use up pork fat. The math is pretty simple from there.

Ingredients

  • 8 fresh bay leaves
  • 60 g rendered pork fat, chilled
  • 50 g

Method

  1. Roughly chop the bay leaves, then give them a good mashing in a pestle and mortar.
  2. Combine the pork fat and butter and warm in a small saucepan over a low heat or in a bowl in the microwave until melted and melded. Remove from the heat, add the bay leaf mush to the warm fat and let it steep for about an hour, stirring it occasionally for good measure and lightl