Pistachio Butter
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 150 g Pistachios, freshly blanched
- a few drops Water
- 250 g Butter
Instructions
- Pound the freshly blanched pistachios finely, moistening them with a few drops of water as you work. Add the butter and pass the mixture through a fine sieve (étamine).