Butter Sauce (English Melted Butter)
A classic English 'Melted Butter' sauce, essential for fish and vegetables. This recipe creates a stable, rich emulsion by thickening water with a white roux before mounting it with a generous amount of fresh butter, finished with a hint of nutmeg and lemon.
Ingredients
- 250 ml Cold water (Approximately 1/2 pint or 1 cup)
- 1 tbsp All-purpose flour (Sifted)
- 1 tbsp Butter (for roux) (Softened)
- 115 grams Cold butter (for finishing) (Cut into small cubes. Use more for a richer sauce if desired.)
- 1 pinch Ground nutmeg (Freshly grated is best)
- 1 pinch White pepper (Or mignonette pepper (coarsely cracked white pepper))
- 1 pinch Salt (To taste)
- 1 tsp Fresh lemon juice (Add a few drops at a time to taste)
Instructions
- 1In a small saucepan over medium heat, melt the 1 tablespoon of butter. Add the flour and whisk continuously for about 1-2 minutes to cook out the raw flour taste without browning it (white roux).
- 2Gradually whisk in the cold water. Bring the mixture to a gentle boil while stirring constantly. Reduce heat to low and let it simmer gently until it reaches the consistency of thin gruel (lightly thickened liquid).
- 3Reduce the heat to the lowest setting (do not let it boil vigorously). Gradually add the cold butter cubes, a few pieces at a time, whisking constantly. Allow each batch to melt and emulsify into the sauce before adding the next. Continue until all butter is incorporated and the sauce is rich and glossy.
- 4Remove from heat. Stir in the nutmeg, white pepper, salt, and lemon juice. Taste and adjust seasoning. If the sauce looks slightly oily, a teaspoon of cold water whisked in vigorously can help bring it back together. For an extra smooth finish, pass through a fine sieve (tammy) before serving.