1 pound butter
2 teaspoons cardamom
1 teaspoon kosher salt
1 teaspoon black pepper
2 fluid ounces honey
Servings: 16
1. In a saute pan, heat the butter until it begins to brown. Add the cardamom, salt and pepper. Remove from the heat and add the honey.
2. Cool the mixture at room temperature until it begins to solidify. Transfer to the bowl of a small mixer and whip until it emulsifies. Transfer to a piece of parchment paper or plastic and form into a log. Refrigerate until ready to use.
Yield: 1 pound
2 teaspoons cardamom
1 teaspoon kosher salt
1 teaspoon black pepper
2 fluid ounces honey
Servings: 16
1. In a saute pan, heat the butter until it begins to brown. Add the cardamom, salt and pepper. Remove from the heat and add the honey.
2. Cool the mixture at room temperature until it begins to solidify. Transfer to the bowl of a small mixer and whip until it emulsifies. Transfer to a piece of parchment paper or plastic and form into a log. Refrigerate until ready to use.
Yield: 1 pound
