Norfolk Sauce, or Rich Melted Butter 'without Flour
Ingredients
Directions
Put the water into a small saucepan and bring it to a boil.
Add the butter and stir until completely dissolved.
Remove from heat and shake the saucepan 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
- Butter
- Provides fat and richness, and helps the sauce become smooth and thick as it emulsifies with the water.
The step that matters
Do not let the sauce boil after adding the butter. Boiling a butter and water mixture can cause the emulsion to break, so the fat separates and the sauce turns 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.
You might also like
Wine Sauce (for stewed fruit)186 recipes
Caper Sauce180 recipes
Brown Sauce141 recipes
Dutch Sauce74 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.