Clarified butter, gently smoked over beech wood – the not-so-secret ingredient in Micha’s legendary potato soup. Perhaps the taste of beech wood smoke will remind you of bacon, eel or trout. It’s no surprise that it is mostly greasy foods that are prepared in this way: smoke aromas only develop in fat, which is why smoked vegetables taste more of an overly full ashtray than anything else. With this butter, however, you’ll be able to get those lovely beech wood notes in asparagus, potatoes and co.
Be sure to use it sparingly – it packs quite a punch!
Clarified butter, as is this smoked butter, can be stored in the fridge for several months even if you opened the glass.
Try with potatoes, pasta, any vegetable or meat. Makes a great addition to any puree, sauce, soup or stew for a taste that’s reminiscent of bacon, yet perfectly vegetarian. To make vegetarian eggs and ham, fry a slice of celeriac root in smoked butter.