Melted Butter
Ingredients
Directions
Place butter in a saucepan over low heat.
Allow it to melt slowly until it settles at the bottom.
Strain the melted butter into a sauceboat.
Mix in the coarse sea salt.
Serve with fish.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Butter
- Provides the main fat, carrying rich flavour and a smooth, glossy texture to the sauce.
The step that matters
Allow it to melt slowly. Low, gentle heat melts the butter without scorching the milk solids. Over high heat the solids brown and burn, giving a bitter taste and a dark, grainy sauce.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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