Whipped Beef Tallow
Katie Button
Season 3, From the Source - Beef
Total Time 5 minutes mins
- ½ cup unsalted butter room temperature
- ¼ cup beef tallow room temperature
- 3 tablespoons honey
- 1½ teaspoons sherry vinegar
- ½ teaspoon fine sea salt
- ½ teaspoon thyme leaves picked
- pinch finishing salt & esplette pepper (if you can find it!)
Combine all ingredients into the bowl of a mixer fitted with the whisk attachment. Whisk on high speed for 1 minute. Using a rubber spatula, scrape down the whisk and sides of the bowl, then whisk on high for an additional minute. The mixture should look light and fluff, almost like buttercream frosting.
To serve, gently spoon into a bowl and garnish the top with thyme leaves and a pinch of finishing sea salt.
Serve at room temperature. If using after refrigeration, allow the mixture to come up to room temperature and hand whisk it for 30 seconds to incorporate air back into the whipped mixture.
Refrigerate for up to 7 days.