INGREDIENTS

INSTRUCTIONS

Hello, I am new to the list. I hope I can be of some help with the request
for Butter Sauce. I have a cookbook "Sauces" Classic and Contemporary Sauce
Making by James Peterson. This is what I have found out.
Butter sauces can be classified into four categories. Beurre Blanc type
sauces, cold butter is whisked into a flavorful liquid base. Broken Butter
sauces are made by cooking whole butter in a saute pan so that it breaks.
These sauces are usually finished with lemon juice or wine vinegar.
Compound Butters are prepared by working cold whole butter with flavorful
ingredients, such as herbs or reduced vegetable purees. Whipped butters are
prepared in almost the same way as compound butters, except that a hot
flavorful liquid is also incorporated into the butter.
The recipe that follows contains a small amount of heavy cream, which,
although not essential, will help start the emulsion. A great deal of myth
still surrounds the addition of the butter to the flavor base. Many authors
insist that the butter be added in tiny increments, often as little as a
tablespoon at a time, over low heat and imply that the sauce will break if
the butter is added any faster. In fact, the butter can be cut into
relatively large cubes (about one inch on each side) and added all at once
over high heat. The keys are not to stop whisking and not to let the sauce
boil. Seasoning can be added at the end. Traditionally, 1 teaspoon (5grams)
of salt is added per 2 cups (500 milliliters) of sauce, but diners today
ofter find this to be slightly too much.
1. Combine the finely chopped Shallots with the White Wine and Vinegar in a
heavy-bottomed saucepan. Gently simmer the mixture until practically all
the liquid has evaporated (reduced by 90%).
2. Add Heavy Cream. (If the cream is not being used, the same amount of
another liquid, such as water, must be added, or the sauce will be too
thick.)
3. Check the inside of the saucepan to make sure it has not browned, which
would discolor the sauce. Wipe off any browning with a wet towel.
4. Cut the butter into 1-inch cubes, and add them to the shallot infusion.
Whisk the sauce over high heat juntil all the butter has been incorporated.
5. Adjust the seasoning. If the saces seems flat, add wine vinegar, a few
drops at a time. If the sauce tastes harsh or overly acidic, whisk in morre
butter.
6. most chefs prefer to strain the beurre blanc, but for some dishes the
minced shallots provide an appealing contrast to the pale sauce.
HOLDING AND SAVING BEURRE BLANC
If held properly, beurre blanc prepared just before a restaurant service or
lenghty meal will stay intact for several hours.. Leave it in the saucepan,
covered in a warm area such as a warm oven, plate warmer, or on the back of
the stove. If necessary, the saucepan can be placed in a pan of hot water.
When beurre blanc is held for any length of time, it will begin to thicken
and must be thinned periodically with heavy cream, water, court-bouillon,
or another appropriate liquid. If it is not thinned and stirred
approximately every thirty minutes, it is likely to break. Broken beurre
blanc can be repaired by whisking it into several tablespoons of reduced
heavy crem, but this can be done only once.
Leftover beurre blanc can be used in hollandaise- or bearnaise-type sauces.
It can also be cooked on the stve until itbreaks completely and separates:
it can then be used for clarified butter.
As I said earlier I took this from a suace cookbook I have. All of this is
directly quoted. If you would like any information about the other types of
butter sauce, please email me. If I could be of any help with any type of
sauces do not hesitate to ask. Sorry if this is to lengthy. I just wanted
to get you all of the information I felt essential in case you have
problems or have to store or not using it right away. I hope to be of help
on this list. Thank you.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Shawna Schneider
<shawna55@tcd.net> on Mar 8, 1997.

A Message from our Provider:

“Jesus: All roads lead to tragedy – except one”