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 technique

How 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.