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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.

Yield: makes 3 Cups

Ingredients

  • 4 cups water
  • 4 packets bonito flakes
  • 1 cup white wine
  • 1 lb. softened butter
  • 1 tbsp. lemon juice

Instructions

  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.

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