- Joined
- Jun 20, 2011
- Messages
- 6,742
- Reaction score
- 3,068
I tell you how I make that green butter.. sweat some shallot in butter, then add a little minced garlic and sweat some more, then get some Ricard or Pernod and deglaze, then reduce till dry then deglaze again, then reduce until dry, then deglaze again, then do it once or twice more until you feel like you’ve done it enough times, then add a block of butter and swirl it around the pan just to get it soft but not melted (use a little whisk), then chop up a head of parsley, some tarragon and chives (chervil if you’re lucky enough to have it) don’t measure just use your tongue and nose to balance it out then season with some salt and lemon zest until it’s really tasty, some almond flour and breadcrumbs to stabilize (spread a little on a pan and broil a little bit to check for cohesion), then spread on some parchment and roll it out, top on your favorite fish, meat or fowl.