Michael Horowitz wrote:
>
> Made my first Yorkshire pudding and it came out well.
> I'd like to make it again but without the grease and a bit more
> savory. I assume I could use butter in place of the grease?
> If you have any recommendations for flavorings, I"d appreciate hearing
> them - Mike

Why do you want to replace one type of cow generated fat with a
different type of cow generated fat? If you just think butter tastes
better than rendered beef fat, go for it. If you're doing it to tune
the ratios of fatty acids for nutritional purposes butter is not the way
to go.

I think the non-fat part of the drippings give it the flavor, the fat
part of the drippings give it the texture.

You could reduce beef stock down until it's very concentrated and the
result would taste a lot like yorkshire pudding. Whether it would count
as yorkshire pudding is a different discussion.

But beef stock can be bought canned at the store and so can butter.
Might not be a bad idea if your real target is yorkshire pudding without
the roast.