To make an authentic caviar butter with sturgeon caviar is an extravagance whose sum is worth less than its parts. The delicacy and complex flavor of sturgeon caviar is lost when it is heated, and its texture is completely eradicated when preparing the butter. Some chefs have prepared “caviar” butters with lumpfish roe, trout roe, salmon roe, and others, but the resulting butters can be only as good (and are rarely as good) as the raw ingredients.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.