French Melted Butter
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.
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.
