Skip to main content
Main

Butter Sauce, or Oiled Butter

A simple sauce made by melting butter, skimming foam, draining curds, and seasoning with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Butter Sauce, or Oiled Butter

Ingredients

Directions

  1. Melt the fresh butter in a saucepan without letting it brown.

  2. Skim off any foam that forms on the surface.

  3. Let it rest for a minute.

  4. Carefully drain it from the curd at the bottom.

  5. Add salt to taste and serve.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

What each ingredient does

Fresh butter
Provides the fat and flavor that make up the entire dish.

The step that matters

Carefully drain it from the curd at the bottom. Butter is roughly a mix of fat, water and milk solids. Pouring slowly keeps the milk solids and water settled at the bottom, so the clear golden fat stays clean and does not turn cloudy or spoil sooner.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes