French Melted Butter

Name: French Melted Butter
Prep time: 2 min
Cook time: 5 min
Total time: 9 min
Yield: 4 servings
Ingredients: 0.25 pound Fresh butter (4 ounces or 8 tablespoons); 1 tablespoon All-purpose flour; 0.25 teaspoon Salt (Or to taste); 0.5 gill Water (About 2 fluid ounces or 1/4 cup); 0.5 tablespoon White vinegar (White wine vinegar preferred); 0.125 teaspoon Nutmeg, freshly grated (A small pinch)

A classic French butter sauce thickened with flour and flavored with vinegar and nutmeg. This rich, velvety sauce is perfect for vegetables, fish, or poultry.

⏱ Prep: 2m

🍳 Cook: 5m

⏰ Total: 9m

🍽 Servings: 4 servings

Ingredients

0.25 pound Fresh butter (4 ounces or 8 tablespoons)
1 tablespoon All-purpose flour
0.25 teaspoon Salt (Or to taste)
0.5 gill Water (About 2 fluid ounces or 1/4 cup)
0.5 tablespoon White vinegar (White wine vinegar preferred)
0.125 teaspoon Nutmeg, freshly grated (A small pinch)

Instructions

1Place the butter, flour, salt, water, white vinegar, and grated nutmeg in a stewpan or small saucepan. Mix together to combine all ingredients.
2Place the pan over medium-low heat. Stir constantly in one direction using a wooden spoon or whisk. Continue stirring as the butter melts and the mixture thickens. Do not allow the sauce to boil, as this will give it a raw flour taste. The sauce is ready when it has thickened to a smooth, creamy consistency.
3Remove from heat and serve the French melted butter immediately while hot. Use as a sauce for vegetables, fish, or poultry.

British

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.

Continental

Melted or Oiled Butter Sauce

A classic Continental-style sauce consisting simply of pure butter gently melted until it runs to oil. Unlike the flour-thickened English 'melted butter' of the era, this is clarified or drawn butter, traditionally served with fish or vegetables like French artichokes. It can be enhanced with a spoonful of capers.

British

Melted Butter

A classic method for making smooth melted butter sauce, either with water or cream. This basic sauce can be used as a base for other sauces or served with vegetables and fish.

French

Butter, Black, or Beurre Noir

A classic brown butter sauce enriched with vinegar, capers, and savory condiments. This rich, nutty sauce is traditionally served with fish, fried eggs, or boiled vegetables like Jerusalem artichokes.