Spiced Butter
Yield
3 cupsPrep
20 minCook
45 minReady
70 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | teaspoons |
ginger
fresh, finely grated |
|
| 1 ½ | teaspoons |
turmeric
ground |
|
| ¼ | teaspoon |
cardamom seeds
|
|
| 1 | stick |
cinnamon
1 inch long |
*
|
| ⅛ | teaspoon |
nutmeg
freshly ground |
|
| 3 | each |
cloves
whole |
*
|
| 2 | pounds |
butter
salted |
|
| 1 | small |
yellow onion
peeled and coarsely chopped |
|
| 3 | tablespoons |
garlic
peeled and finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | ml |
ginger
fresh, finely grated |
|
| 7.5 | ml |
turmeric
ground |
|
| 1.3 | ml |
cardamom seeds
|
|
| 113 | g |
cinnamon
1 inch long |
*
|
| 0.6 | ml |
nutmeg
freshly ground |
|
| 3 | each |
cloves
whole |
*
|
| 907.2 | g |
butter
salted |
|
| 1 | small |
yellow onion
peeled and coarsely chopped |
|
| 45 | ml |
garlic
peeled and finely chopped |
|
Directions
Measure out the spices on a plate.
Melt the butter in a heavy saucepan over moderate heat.
Bring the butter up to a light boil.
When the surface is covered with a white foam, stir in all the remaining ingredients, including the onion and garlic.
Reduce heat to low and cook, uncovered, for about 45 minutes.
Do not stir again.
Milk solids will form in the bottom of the pan and they should cook until they are golden brown.
The butter will be clear.
Strain the mixture through several layers of cheesecloth placed in a colander.
Avoid the milk solids and discard them.
Store the spiced butter in a quart jar, covered, in the fridge.
It will keep for 3 months under refrigeration.
