Burro composto alle spezie AUREIO
Golden compound butter with AUREIO, my own spice blend
Introduction
AUREIO is the spice blend I created myself, golden in colour. Mixed into soft butter and left to rest for a night, it turns a simple butter into a golden, fragrant compound butter, ready to melt over meat, fish, vegetables or fresh pasta.
Ingredients
Makes 128.75 g of compound butter (about 4.5 oz)
- 125 g unsalted dairy butter (about 4.4 oz)
- 3.75 g AUREIO spice blend, Antonino Troisi (about 0.13 oz)
Method
1. Soften the butter
Take the butter out of the fridge and let it soften to about 20 °C (68 °F). It should be supple and creamy, but not liquid.
2. Add the spices
Put the 125 g of butter in a container suitable for your mixer and add the 3.75 g of AUREIO spices.
3. Mix
Mix on low speed until the butter is perfectly smooth, creamy and lightly whipped.
4. Rest
Transfer the compound butter to a clean, airtight container. Leave it in the fridge for 12 to 24 hours, so that the aromas of the spices can develop.
Storage
Keep it in the fridge in an airtight container and use it preferably within one week. The compound butter can also be frozen in small portions.
How to use it
This compound butter goes especially well with:
- Veal escalopes and grilled meat
- Roast or pan-fried chicken
- Potatoes and warm vegetables
- Fresh pasta
- White fish
Author’s note
The AUREIO blend contains about 40.3% salt. The 3.75 g of spices therefore bring about 1.51 g of salt to the butter. No extra salt is needed.
For my first batch, I gently melted 25 g of the butter and worked it into the other 100 g of softened butter, to help the spices blend in. For the following batches, it is better to work the butter directly at about 20 °C: the texture stays smooth and nothing needs to be melted.
From my experience in the kitchen.
Allergens
Contains milk.
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