1/4 cup caraway seed
1 Tbsp celery seed
2 tsp flaky sea salt
1/4 lb unsalted butter
organic tapioca maltodextrin as needed
- lightly toast caraway and celery seed in a skillet 1 minute
- add salt and butter and cook until butter has begun to brown.
- puree in blender and pass through small whole china cap
- in food processor combine strained oil with 1/4 cup maltodextrin at a time until desired consistency- chill and pass through china cap once more.
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