Norfoik Sauce, Or, Rich Melted Butter Without Plocr
Ingredients
Directions
Put 3 tablespoons of water into a small saucepan and bring it to a boil.
Add 4 ounces of fresh butter and stir until completely dissolved.
Remove the saucepan from the heat and shake it until the sauce is thick and smooth.
Do not allow the sauce to boil after adding the butter.
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 fat and richness, and becomes the thick, smooth body of the sauce as it emulsifies.
- Water
- Serves as the liquid base that melts the butter and keeps the sauce fluid before it thickens.
The step that matters
Do not let the sauce boil after adding the butter. Boiling can break the butter emulsion, causing the fat to separate and leaving the sauce greasy and grainy instead of smooth and thick.
“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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