Vanilla compound butter
Mix the butter cold with vanilla seeds, then refrigerate. At serving, a small knob melts over hot fish or vegetables.
100 g flavoured butter, about 8 small portions
10 min preparation · 30 min to 1 h chilling
Your turn to prepare it.
Soften the butter
Cut the butter into small pieces and soften it just enough to work with a fork. In Nosy Be, watch this step especially carefully: it should remain creamy, with no oil separating.
Scrape out the seeds
Split the piece of pod and scrape out the seeds. Set the clean pod aside to infuse another preparation.
Mix cold
Mix the seeds with a small spoonful of butter. Add the remaining butter and pinch of salt, then mix until the vanilla specks are evenly distributed.
Chill again
Pack into the small container, cover and refrigerate at 4 °C for 30 minutes to one hour, until the butter firms up again.
Portion when serving
Place about 10 g on a serving of cooked fish, carrots or sweet potato while still hot. Let it melt at the table and adjust the quantity next time according to the flavour.
Make it your own.
- If using lightly salted butter, omit the pinch of salt.
- For roasted fruit, keep the butter free of added salt. Any sugar is adjusted in the dessert; it is not part of this base.