Wild-Rose Butter Fat Wash
Butter infused with wild rose petals is used to fat-wash the fermented gooseberry base.[1]
Service signal
Works as a liquid component.
Fat-Washing
Also known as: fat-washed, fat washing
Infusing a liquid with fat, then chilling it so the fat solidifies and can be strained off, leaving an aromatic, fat-free liquid.
Category
Culinary techniqueHow It Works
Aromatic fat (e.g. wild-rose butter) is stirred into the blend in liquid form, then chilled so it sets and is removed, carrying flavor but not texture.
Best For
Capturing rich, fat-soluble aromatics in a clear drink
How producers use Fat-Washing
Each bottle shows the technique through a concrete substrate and role: base, acid structure, aroma, texture, bitterness, or lift.
Browned-Butter & Kombu Fat Wash
MURI uses Browned-Butter & Kombu Fat Wash in MURI × ESSE: The Middle: a fat wash using browned butter and kombu.[1]
Service signal
Works as a liquid component.
Wild-Rose Butter Fat Wash
The producer documents wild-rose butter fat washing for the original Kadeau collaboration. No later recipe is inferred.[2]
Service signal
Works as a liquid component.
Wild-Rose & Blackened-Bergamot Butter Fat Wash
The bergamot is blackened. Rose and blackened bergamot are pressed into softened butter over several days (enfleurage), before that butter is used to fat-wash the blend.[3]
Service signal
Works as a liquid component.
References
- [1]ProducerEsse X Muri Collaboration (muri-drinks.com)↑use 1↑use 2
- [2]ProducerOur Story (muri-drinks.com)↑use 3
- [3]Producerblog↑use 4