Norfolk Saucis, Or, Rich Melted Butter Without Flour
Ingredients
Directions
In a small saucepan, bring 3 tablespoons of water to a boil.
Add 4 ounces of fresh butter and stir until completely dissolved.
Remove the saucepan from the heat and continue stirring until the sauce thickens and becomes 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
- Melts into the water to form a smooth, emulsified sauce that thickens as it cools slightly.
The step that matters
Keep the sauce from boiling after the butter goes in. Once butter is added, boiling can cause the emulsion to break, separating fat from liquid and leaving a greasy, grainy sauce instead of a smooth one.
“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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