Butter Sauce

February 9, 2018

Butter Sauce - kvalifood.com

Butter sauce – also called “melted butter” in older British and Irish cookbooks – is a warm emulsion of cold butter whisked into a light flour-and-water base. It is simple, rich, and goes with steamed vegetables, poached fish, or eggs. The technique is all about temperature control: the cold butter must melt gradually into the warm base.

Serves 4-6

Ingredients

250 g cold unsalted butter, cut into 1 cm dice
2 tsp plain flour
120 ml hot water
1 tbsp lemon juice
salt
black pepper
1 pinch ground nutmeg (optional)
1 tbsp double cream (optional)

Directions

Set aside two-thirds of the diced butter in the fridge. Melt the remaining third in a small saucepan over medium-low heat.
Stir in the flour and cook gently for 2 minutes, stirring constantly. Do not let it brown.
Gradually whisk in the hot water, adding a little at a time so the mixture stays smooth.
Season with salt, pepper, and nutmeg (if using). Simmer on the lowest heat for 6-7 minutes, stirring occasionally.
Remove the pan from heat and let it cool for 2 minutes.
Beat in the cold butter 3-4 cubes at a time, whisking until each addition is fully incorporated before adding the next.
If the sauce cools too much and butter cubes stop melting, return the pan to the lowest heat briefly.
Stir in the lemon juice and cream (if using). Taste and adjust seasoning.
Serve immediately in a warm sauceboat. The sauce does not hold well – use within 10 minutes.

Notes

If the sauce separates, remove from heat and vigorously whisk in 2 tbsp cold water to restore the emulsion.
A double boiler makes the process more forgiving if you are not confident with direct heat.
For a more stable sauce, increase flour to 1 tbsp. This gives a slightly thicker texture but more insurance against breaking.
Parsley sauce: stir in 2 tbsp finely chopped fresh flat-leaf parsley at the end.
Caper sauce: add 1 tbsp drained capers and substitute white wine vinegar for the lemon juice.
Serve with steamed asparagus, broccoli, leeks, new potatoes, poached or grilled fish, or poached eggs.