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.
Ingredients
- 0.25 pound (1 stick or 113g) Butter (Quarter pound as specified in original recipe)
- 0.5 teaspoon All-purpose flour (For water-based version only; omit if using cream)
- 0.25 cup (about a wineglass) Water (For water-based version; substitute with cream for cream version)
- 0.25 cup (about a wineglass) Heavy cream (Optional substitute for water; do not use flour if using cream)
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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.
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.
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Instructions
- 1If making water-based melted butter, lightly dust the butter with flour. If making cream-based melted butter, skip the flour entirely.
- 2Place the butter (with flour if using) into a saucepan. Add either water (for water-based version) or cream (for cream-based version).
- 3For water-based version: Place saucepan over medium-low heat. Stir constantly in one direction using a round wooden stick or spoon until the butter is completely melted and smooth. Allow it to just come to a boil, then remove from heat immediately.
- 4For cream-based version: Place saucepan over medium-low heat. Stir constantly in one direction using a round wooden stick or spoon until the butter is completely melted and the mixture is thoroughly heated. Do NOT let it boil. Remove from heat when hot and smooth.
- 5Serve the melted butter immediately while hot. Use as a sauce for vegetables, fish, or as a base for other sauces.
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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.
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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.
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