Escoffier recipe for making beurre d’écrevisse, crayfish butter, at home (Escoffier 238).
Crayfish, crawfish, crawdads, crawdaddies, freshwater lobsters, mudbugs or écrevisse – whatever you call the crustaceans — most people love ’em.
Beurre d’écrevisse can be used for a multitude of dishes, on breads, in sauces, on eggs — you name it.
Let me know how you use it!
Beurre d’Ecrevisse
This recipe for a compound butter is adapted from those of Escoffier and Julia Child. I just had to — Escoffier’s had no extra seasoning added, so I spiced it up a bit with fresh thyme, Old Bay, paprika and cayenne. If you don’t like spice, leave them out…
Mise en place:
Sauté the carrots, onions and leek in butter for about 10 minutes.
Add the tomato paste, crayfish, thyme, bay leaves, Old Bay seasoning, paprika, cayenne…
… and cook covered for 30 minutes on low heat, to infuse the flavors.
Turn out onto a cookie sheet to cool.
Place in a food processor with butter and blend until smooth.
The shells will give the butter a reddish color.
Take your time and press the mixture through a tamis or sieve, and refrigerate. (The longer you process, the easier this part will be.)
Can be frozen for future use.
Ingredients
64g (1/2 cup) finely chopped carrots
58g (1/3 cup) finely chopped onion
50g (2/3 cup) finely chopped leek
35g (7 1/2 teaspoons) unsalted butter
50g (3 tablespoons) tomato paste
1000g (about 2 pounds) whole cooked crayfish bodies
2g (2 teaspoons) fresh thyme sprigs
4 bay leaves
6g (1 tablespoon) Old Bay seasoning
4g (2 teaspoons) sweet paprika
1g (1/2 teaspoon) ground cayenne pepper
908g (2 pounds) unsalted butter
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