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.
This butter is wonderful for poached vegetables and divine on a grilled steak.
Yield: makes 3 Cups
4 cups water
4 packets bonito flakes
1 cup white wine
1 lb. softened butter
1 tbsp. lemon juice
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.