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Butter Sauces

Making Luxurious Butter Sauces

Butter-based sauces are a big deal in the French kitchen, and in fact they are found all over the world – both those made in the French style and those more in keeping with other cuisines. Butter is a key ingredient in the kitchen (and one never to be substituted with margarine which has more in common with plastic than food anyway!) Not just something to spread over your toast in the morning, butter is the foundation to many a delightful sauce. They range from basic melted butters like sauce noisette, also known as brown butter, to emulsified sauces like beurre blanc, or white butter, or more complex ones like béarnaise and hollandaise which offer a rich creaminess.

The Science of Butter Sauce Recipes

Making a sauce based on butter usually relies on reversing the emulsion of the butter from 15% water molecules about 80% butterfat molecules, so you end up with butterfat molecules resting among the water ones. Compare this to the opposite of turning butter into cream. Thickening a sauce using butter uses this science, although if your liquid fat separates in the sauce this is because heat damages the fat droplet membranes and lets the fat leak out. When working with butter, take extra care to follow the directions in the recipe, keeping the temperature accurate – neither too high nor too low. Then you can expect the most delicious butter sauces which offer a creamy, luxurious texture and fantastic flavor.

Butter Sauces:

 

 

 

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Christine Szalay-Kudra


Hello, I'm Christine. Thanks for dropping by and welcome to Amazing Sauces. Food is a very important part of our family's lives, and I find a homemade sauce often finishes a dish perfectly. Whether you are making something with chicken, beef, pork, vegetables, an appetizer, or even a dessert recipe, a sauce is often the ideal finishing touch.


You will find many sauce recipes here, all conveniently in one place, from the classics like tomato sauce, béchamel sauce and cheese sauce, to gravies, marinades, and unusual ideas for sauces too like ginger-plum sauce or gorgonzola sauce.


Some sauces can be drizzled over the meal, while others are best served on the side. Some will work as a dip or sauce, while others are great for basting, marinating or adding a splash of color to a recipe. Try our creamy gravies with your breakfast, one of our international steak marinades for a sophisticated spin on dinner, or learn how to make a classic béarnaise or rich red wine sauce to complement your dish.


Thanks for visiting,


Christine

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