Vadouvan butter

This french, Indian curry butter is a flavour bomb for everything

Ingredients

400g unsalted butter

220g shallots

2tsp madras curry powder

2tsp turmeric

1tsp of the following:

Fennel

Cumin

Salt

Cardamom black

Peppercorns

Mustard

1 red chilli finely diced

3 cloves minced

Peel of 1 orange

2ins ginger, finely chopped

Preparation

Sweat down shallots and all the other ingredients, cook out slowly without colour for approximately 2 – 3 hours

Take off the heat and let is stand for 30 minutes

Once the mix has cooled a little, place the mix in a high speed blender until smooth  

Taste, check the seasoning, you may want to add a little salt

Set aside in the fridge and warm up as you need it