|
  |
|
|
Basic Recipes: Butter Sauce
If you are a fan of TV cooking programs, you have almost certainly seen butter sauce being made, without necessarily being aware that you were watching a basic recipe in action. It's the sort of thing chefs do at the last minute to add flavor and give a better presentation to their dishes. There are any number of variations, none of which are all that stable. Which means they need to be made at the last minute or they will either curdle or separate. First I'll explain how I do it, and then I'll give you a more stable version that also requires a bit more care. Let's suppose we want a lemon butter sauce for a pan-fried fillet of fish. In the same pan in which I cooked the fish, I would simply squeeze in the juice of half a lemon, stir into that about half a cup of cream and bubble it through while stirring. As it thickens, I would drop in a walnut-sized knob of butter, whisk lightly and adjust the seasoning with a little salt and white pepper. Very simple, as you can see, and it takes seconds to do. You can either sit the fish on this or spoon the sauce over the fillet, whichever you prefer. If you prefer a more stable sauce that will hold together for a while, try the following: Ingredients 3tbs sifted flour
15g [1/2oz] butter
1.25 cups lightly salted boiling water
1 egg yolk
2tbs cream
1tsp lemon juice*
30g [1oz] extra of butter Method
Melt the butter in a pan and and stir in the flour. This makes a roux, to which you gradually add the boiling water while stirring. This needs to cook for about 2 minutes, but don't allow it to come back to the boil. If it tries to, take it off the heat and stir vigorously Beat the egg yolk into the cream. Take your sauce off the heat completely and gradually beat the egg/cream mixture into it, followed by the lemon juice. You should now have your sauce with some butter left over. Drop this on top of the sauce in four pieces and allow these to melt, covering the top of the sauce. This will prevent a skin forming. When you are ready to serve the sauce, and not before, whisk this butter layer into it. If this sauce does separate for any reason, you can usually rescue it by adding a tablespoon of hot water and beating well. *This is a basic recipe and as such you can use any fruit juice you like as a flavoring, including orange, grape or even tomato juice. You could also leave out the flavoring altogether for a pure butter sauce. |
|
 |
|
PLEASE VISIT THE CONTRIBUTOR'S WEBSITE
The Cool Cook
Taking the heat out of the kitchen
www.all-about-cooking.com
|
|
No reactions yet.
Please login or sign up to rate this intel.
The copyright for this content entitled "Basic Recipes: Butter Sauce" has been specified by the contributor as:
All Rights Reserved
This content may not be copied, distributed or adapted by anyone under any circumstances.
|
|
May, 2012
2008
January, February, March, April, May, June, July, August, September, October, November, December
2009
January, February, March, April, May, June, July, August, September, October, November, December
2010
January, February, March, April, May, June, July, August, September, October, November, December
2011
January, February, March, April, May, June, July, August, September, October, November, December
2012
January, February, March, April, May
|
|
Not a member yet?
Qondio is a powerful network for making it online. If you have a website to
promote, we can help.
Sign up and get in on the action.
|
|
Welcome to Qondio! Discover the awesome power this network can deliver by going to our About page. Or you could skip straight to the Sign Up form.
|
|
