Corman Artisan
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| 100 g | pasteurised egg yolks |
| 300 g | Liquid clarified butter 99,9 % fat |
| 40 ml | Water |
| 20 ml | Currant vinegar |
| 3 g | salt |
| 0,3 g | Pepper |
| 600 g | Porcini mushrooms |
| 100 g | Liquid clarified butter 99,9 % fat |
| q.b. g | Garlic |
| 3 g | salt |
| 0,1 g | Pepper |
| 900 g | Rack of lamb |
| 2 g | Thyme |
| 2 g | Marjoram |
| 2 g | Oregano |
| 1 g | Rosemary |
| 100 g | Liquid clarified butter 99,9 % fat |
| A bit of | salt and pepper |
| 600 g | Porcini mushrooms |
| 100 g | Liquid roasted butter 98 % fat |
| 100 g | Blackcurrant sauce |
| 10 g | Blackurrants |
Liquid Roasted Butter is perfect for baking in the oven at low temperature: the butter is suitable for an oven at a low temperature and gives a distinctive taste. It is recommended to use the butter to finish the prepared dish for a more pronounced taste and more caramelisation.