{"id":7730,"date":"2022-01-20T18:23:21","date_gmt":"2022-01-20T23:23:21","guid":{"rendered":"https:\/\/flyingplates.com\/?post_type=cp_recipe&#038;p=7730"},"modified":"2022-01-20T18:23:21","modified_gmt":"2022-01-20T23:23:21","slug":"various-butters","status":"publish","type":"cp_recipe","link":"https:\/\/flyingplates.com\/?cp_recipe=various-butters","title":{"rendered":"Various &#8220;butters&#8221;"},"content":{"rendered":"<h2>Various &#8220;butters&#8221;<\/h2>\n<h3>Ingredients<\/h3>\n<div class=\"cooked-recipe-ingredients\"><\/div>\n<h3>Directions<\/h3>\n<div class=\"cooked-recipe-directions\">\n<div class=\"cooked-single-direction cooked-heading\">Garlic butter<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 1\">\n<div class=\"cooked-dir-content\">\n<p>Garlic butter<br \/>\nSoftened 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.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-heading\">Other variants <\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 2\">\n<div class=\"cooked-dir-content\">\n<p>Anchovies, horseradish, taragon, chives, basil peppers can all make interesting butter spreads and sauces.<br \/>\nYou can also make butter balls with a melon baller and then roll them in either nutmeg, sesame, paprika or thyme.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-heading\">Beurre mani\u00e9<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 3\">\n<div class=\"cooked-dir-content\">\n<p>Beurre mani\u00e9 is not a sauce it is a thickener of sauces.<br \/>\nFrench for &#8220;kneaded butter&#8221;, beurre mani\u00e9 is a paste made of softened butter and flour (usually in equal parts) that is used to thicken sauces.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-heading\">Beurre blanc<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 4\">\n<div class=\"cooked-dir-content\">\n<p>Beurre blanc meaning &#8220;white butter&#8221;, 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&#8217;s excellent with poultry, seafood, vegetables and eggs.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[61],"class_list":["post-7730","cp_recipe","type-cp_recipe","status-publish","hentry","cp_recipe_category-sauces"],"_links":{"self":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/7730","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7730"}],"wp:attachment":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7730"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=7730"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}