Butter Sauce
Ingredients
Directions
Heat a saucepan until very hot.
Add the margarine and brown it.
Once it boils, pour the mixture into a sauce pot.
Rinse the saucepan with boiling water and add it to the sauce.
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
- Margarine
- Browns in the hot pan to give the sauce a toasted, nutty flavour and fat for richness.
- Cream
- Adds richness and body, giving the sauce a smooth, creamy texture.
The step that matters
Browning the margarine. Fat browns quickly once it is very hot, so it can turn from golden to burnt in seconds. Watching closely and removing it from heat at the right colour keeps the flavour pleasant rather than bitter.
“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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