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)
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.
