Green Coloring Butter

Ingredients

• 1 kilogram spinach
• 2 parts by weight butter

Instructions

1. Pound the raw spinach (well washed and shaken dry) in a mortar until it releases its juice. Wring the spinach forcefully in a cloth to extract all juice. Transfer the juice to a sauté pan and coagulate it in a bain-marie (water bath).
2. Turn the coagulated mass out onto a stretched kitchen towel and allow it to drain thoroughly.
3. Gather the coloring substance with a palette knife and pound it in a mortar with butter—using twice the weight of the coloring substance. Pass the mixture through étamine (fine-mesh cloth) and store in a cool place.