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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.