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Plain Melted Butter

Melted butter seasoned with a pinch of coarse sea salt, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Plain Melted Butter

Ingredients

Directions

Melt the butter

  1. Place the butter in a bowl.

  2. Stand the bowl in boiling water until the butter melts.

  3. Pour the melted butter through a fine sieve to remove any sediment.

Finish and serve

  1. Beat in a pinch of salt.

  2. Serve in a hot sauce boat.

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

Butter
Supplies the fat and rich flavour that make up the sauce.

The step that matters

Stand the bowl in boiling water until the butter melts. Butter is an emulsion of fat, water and milk solids. Gentle indirect heat melts the fat without boiling off the water or scorching the milk solids, which would make the butter grainy, separated or brown.

“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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