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Sauce

Rich Melted Butter

A butter sauce made by melting butter with a water‑flour slurry, simmered until thickened.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Rich Melted Butter

Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Rich Melted Butter

Ingredients

Directions

  1. In a bowl, mix the cold water, flour, and salt to form a smooth batter.

  2. Pour the mixture into a clean saucepan and add the butter cut into small pieces.

  3. Shake the saucepan continuously until the ingredients are blended and almost boiling.

  4. Let it simmer for 2 to 3 minutes without allowing it to boil.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour
Thickens the butter emulsion so it holds together and coats food smoothly.
Butter
Provides richness and flavor, and its fat gives the sauce a smooth, glossy body.
Cold water
Forms the base liquid that the butter pieces emulsify into.

The step that matters

Keeping the sauce from boiling. Once the mixture boils hard, the butter fat can separate from the liquid and the sauce turns greasy. Gentle simmering keeps the emulsion stable and smooth.

“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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