Beurre d'Ecrevisses/Crayfish Butter
Recipe type: Butter
- ¼ lb. crayfish
- extra shells for more flavor
- ¼ lb. butter, melted
- mirepoix - ½ carrot, ½ onion, 1 tbsp. butter
- Cook the crayfish and the shells in a mirepoix of sautéed carrot, onion and butter.
- After cooking the crayfish, shell them and reserve the meat to add to your soup or sauce.
- Use only the shells to make the butter.
- Pound or put through a blender crayfish shells and melted butter.
- Strain through tamis.