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Beurre Rouge (Red Butter)
Beurre Rouge (Red Butter) is a traditional Guadeloupean recipe for a classic butter coloured with achiote seeds and red voatsiperifery and flavoured with porcini mushrooms and tomato leather that's used to fry, flavour and colour other dishes. The full recipe is presented here and I hope you enjoy this classic Guadeloupean version of: Red Butter (Beurre Rouge).
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesGuadeloupe Recipes
Voatsiperifery, Wild Black Pepper (
Piper barbonense). It is a true member of the black pepper
Piper family. A close relative of black pepper, its berries are used as a spice known as voatsiperifery, which comes from voa, the Malagasy word for fruit, and tsiperifery, the local name of the plant. The peppercorns used here are the dried ripe and red form. It's also used in
the Malagasy curry powder, vovoka.
Ingredients:
75g unsalted butter
5g achiote seeds
3g voatsiperifery red peppercorns (Malagasy pepper)
2g dried porcini mushrooms
2g
cuir de tomate (tomato leather), chopped
Method:
Combine the achiote seeds, voatsiperifery red peppercorns porcini mushrooms and chopped tomato leather in a blender. Process to a fine powder then turn into a bowl.
Melt the butter either in a microwave or carefully in a pan over low heat (do not leat the butter colour). As soon as the butter has melted add to the bowl with the spices.
Make a bain marie by placing the bowl with the butter and spices over a pan of barely-simmering water. Allow to steep, stirring occasionally, for a few minutes. Heat gently (about 70°C) and do not let the butter brown.
Strain the resultant mixture through a fine-meshed sieve then pour into a mould or container. Allow it to cool then transfer to the refrigerator and chill for at least 30 minutes. Store in the refrigerator if not using.
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