
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