Austin, Texas, chef Andrew Wiseheart of Gardner uses this butter for poaching vegetables, but it would also be divine on grilled steak. This recipe first appeared in our 2015 SAVEUR 100.
Ingredients
- 4 cups water
- 4 packets bonito flakes
- 1 cup white wine
- 1 lb. softened butter
- 1 tbsp. lemon juice
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Instructions
Step 1
Boil water in a saucepan. Add bonito flakes; reduce to 1 cup, 25–30 minutes. Purée and strain, reserving 3 tbsp. pulp. Simmer white wine until reduced by half; chill. Purée with bonito liquid and pulp, softened butter, and lemon juice. Chill up to 1 month.
- Boil water in a saucepan. Add bonito flakes; reduce to 1 cup, 25–30 minutes. Purée and strain, reserving 3 tbsp. pulp. Simmer white wine until reduced by half; chill. Purée with bonito liquid and pulp, softened butter, and lemon juice. Chill up to 1 month.
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