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Butter sauce

post #1 of 6
Thread Starter 
Does any one have any recipies? When I ran a search on this I got just about everything but butter sauce. All I want is the base for the sauce. It cant be just butter can it? I mean would that not get hard if it cooled a little?
Would it be butter and milk?

post #2 of 6
Well, there's beurre monté, in which you pretty much turn butter back into cream: bring 1 to 2 cups of heavy cream to a boil, remove from the heat, whisk in 1 pound of butter (cut into cubes) a little at a time, then thin as necessary with hot water and blitz with a hand blender. That makes a lot of sauce.

Then there are pan sauces that are finished with butter: sauté your meat/fish/chicken in a small amount of fat. Remove the meat and drain out the extra fat. Add chopped shallots and wine and deglaze the pan (scraping the browned bits from the bottom -- the "fond" [see my signature line ;) ) until almost dry, add stock, boil down until just a couple of tablespoons, then off the heat add cubes of cold butter. Another "butter sauce."

You never actually let either cool down to the point where they might congeal. The first is just for service (for example, it's kept warm and used to reheat blanched vegetables), and the second is just a small amount of pan sauce that is used up when you serve the dish.

Does that help?
"Notorious stickler" -- The New York Times, January 4, 2004
"Notorious stickler" -- The New York Times, January 4, 2004
post #3 of 6
I think what you are looking for is a Beurre Blanc. Relatively simple to make. Take 1/2 cup of white wine and put into a stainless steel pot, small to medium in size, along with 1 shallot, minced finely, if not straining, roughly chopped if straining, along with 1 bay leaf. Reduce until the wine is almost completely evaporated. Next add 1/4 cup of heavy cream and reduce that until thickened almost to sour cream consistancy. Remove from heat and whisk in 3/4 pound of cold butter, cut into medium sized cubes. If the sauce starts to get too cold rewarm slightly, over low heat, do not let it come to a boil or it will break! Also don't let it get too cool or it will break when placed on hot food. Add the butter a few cubes at a time. I find that it will take about 10-15 seconds to melt those cubes in the right temperature sauce. When they are melted add a few more, whisking constantly, again gently heating the sauce if it starts to get too cold. If you do it right the butter will stay emulisified leaving you with a satiny smooth sauce. Do it wrong and the butter will separate making a complete mess. Make this sauce just before you serve your food and keep warm.

Traditionally you this sauce is made without the cream, but I find the cream helps to keep the emulsification. Once you master it with cream, you can attempt it without cream
post #4 of 6
Beurre monté: 1 tablespoon of water in a pan, slowly add cold cubes of butter while whisking to emulsify. I usually do half a pound of butter for a batch of beurre monté. A beurre blanc sauce is pretty much the same thing, but with a flavourful reduction instead of water to start the process.
post #5 of 6
I thought Beurre Monte was to finish a sauce w/ butter? And beurre blanc was a butter sauce...

Like all good meals, this too shall pass
Like all good meals, this too shall pass
post #6 of 6
Beurre Monte? Just let your steak rest with a pat of butter on top. :D
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