Garlic butter
Softened butter blended with crushed or minced garlic and some chopped parsley. The intensity of the garlic flavour is governed by the amount of garlic used and the length of time the mixture is allowed to stand. Garlic butter is used on a broad range of foods including garlic bread and escargots.
Anchovies, horseradish, taragon, chives, basil peppers can all make interesting butter spreads and sauces.
You can also make butter balls with a melon baller and then roll them in either nutmeg, sesame, paprika or thyme.
Beurre manié is not a sauce it is a thickener of sauces.
French for "kneaded butter", beurre manié is a paste made of softened butter and flour (usually in equal parts) that is used to thicken sauces.
Beurre blanc meaning "white butter", this classic French sauce is composed of 4 tablespoons of white wine, 2 tablespoons of white wine vinegar and 8 chopped shallots that are cooked together until the liquids have reduced to 1 tablespoon. Then chunks of cold butter (1/2 pound of it) are whisked into it until the sauce is thick and smooth. It's excellent with poultry, seafood, vegetables and eggs.
Ingredients
Directions
Garlic butter
Softened butter blended with crushed or minced garlic and some chopped parsley. The intensity of the garlic flavour is governed by the amount of garlic used and the length of time the mixture is allowed to stand. Garlic butter is used on a broad range of foods including garlic bread and escargots.
Anchovies, horseradish, taragon, chives, basil peppers can all make interesting butter spreads and sauces.
You can also make butter balls with a melon baller and then roll them in either nutmeg, sesame, paprika or thyme.
Beurre manié is not a sauce it is a thickener of sauces.
French for "kneaded butter", beurre manié is a paste made of softened butter and flour (usually in equal parts) that is used to thicken sauces.
Beurre blanc meaning "white butter", this classic French sauce is composed of 4 tablespoons of white wine, 2 tablespoons of white wine vinegar and 8 chopped shallots that are cooked together until the liquids have reduced to 1 tablespoon. Then chunks of cold butter (1/2 pound of it) are whisked into it until the sauce is thick and smooth. It's excellent with poultry, seafood, vegetables and eggs.