L'Univers FOODHUB · Recette · Wagyu
Flavored Wagyu Tallow: 4 Signature Recipes
Flavored Wagyu tallow, four ways: sage, rosemary, garlic, porcini. 35 minutes, 4 small jars.
Wagyu tallow, four ways
Kōmi gyū-shiTallow infused with aromatics: sage, rosemary, garlic, porcini.
Four fragrant tallows from a single base: sage, rosemary, garlic or porcini, infused for 20 minutes over very low heat, then strained.
Ingredients
- 200 gWagyu tallow, rendered and strained
Aromatics (one per jar)
- 6 leavesFresh sage
- 2 sprigsFresh rosemary
- 4 clovesGarlic
- 10 gDried porcini
Method
-
01
Gently melt the tallow over very low heat, never letting it smoke.
-
02
Divide it into four 50 g portions, one per aromatic.
-
03
Sage: add the leaves and let infuse for 20 minutes over very low heat.
-
04
Rosemary: lightly bruise the sprigs and proceed the same way.
-
05
Garlic: crush the cloves and let infuse for 20 minutes, without letting them brown.
-
06
Porcini: crumble the dried porcini and let infuse for 20 minutes.
-
07
Strain each tallow through cheesecloth into a clean, dry jar, let cool, seal and store in the refrigerator.
-
08
Use the garlic and porcini versions promptly: keep them in the refrigerator and never leave them at room temperature.
Frequently asked questions
What base should you use for flavored tallow?
Wagyu tallow that has already been rendered and strained, as in our homemade Wagyu tallow recipe.
Why infuse over very low heat?
Fat that is too hot burns the aromatics and gives them an acrid taste.
How do you use flavored tallow?
A spoonful is enough to sear meat, roast vegetables or pan-fry potatoes.
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