Drawn Butter Sauce
A classic drawn butter sauce, perfect for serving with boiled or baked fish. This modernized version provides clear instructions for a smooth and flavorful sauce.
Ingredients
- 0.33 cup Butter (Unsalted butter is recommended for better control of saltiness.)
- 3 tablespoons All-purpose flour
- 1.5 cups Hot water
- 0.5 teaspoon Salt
- 0.125 teaspoon Black pepper (Freshly ground black pepper is recommended.)
Instructions
- 1In a saucepan, melt half of the butter (approximately 1/6 cup) over medium heat.
- 2Add the flour, salt, and pepper to the melted butter. Whisk constantly until a smooth paste forms (a roux). Cook for about 1 minute, stirring continuously, to cook out the raw flour taste.
- 3Gradually pour in the hot water, whisking constantly to prevent lumps from forming. Continue whisking until the sauce is smooth.
- 4Bring the sauce to a gentle boil, then reduce the heat to low and simmer for 5 minutes, stirring occasionally to prevent sticking.
- 5Remove from heat and stir in the remaining butter (approximately 1/6 cup) in small pieces until melted and fully incorporated. This will enrich the sauce and give it a glossy finish.
- 6Serve immediately with boiled or baked fish. Garnish with fresh parsley or lemon wedges, if desired.