Curry-Lime Butter

Recipe from


Ingredients

1 1/4 cups heavy whipping cream, divided
1/8 teaspoon ground turmeric
2 tablespoons dry white wine
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
3/4 teaspoon Worcestershire sauce
1 1/4 teaspoons green Thai curry paste
1/3 cup unsalted butter, softened
1/4 teaspoon kosher salt

Preparation

Bring 1 cup cream and next 6 ingredients to a boil in a 2 1/2-quart saucepan, reduce heat to medium, and cook until reduced to 1/2 cup. Let curry-lime cream cool to room temperature.

Beat remaining 1/4 cup whipping cream and butter with an electric mixer until light and fluffy. Beat in curry-lime cream, 2 tablespoons at a time. Beat in salt.

Note:

September 2007