Basic Butter SauceSubmitted by David McCarthy, AustraliaThe reason for this basic butter sauce recipe is in response to the emails I received after publishing Hollandaise Sauce and its derivatives. Although I have always liked the idea of a sauce to enhance a meal your response took me by surprise. So now I know that there is a demand I'll do my best to cater for it. Although this recipe is for the basic variety their are many different add-ons that you can use depending upon which dish you are serving white sauce with. Like orange, garlic, mint and just about any other flavor you wish to add.
Ingredients 1 Tablespoon of white wine (I prefer dry) 1 Tablespoon of lemon juice 1 Tablespoon of finely chopped shallots Freshly ground black pepper to taste Salt to taste 5 ounces (160 grams) unsalted butter, chilled
Place the white wine and the shallots into a heavy based pan and gently heat until there is no obvious liquid remaining in pan. Cut the chilled butter into cubes and whisk it into the ingredients one cube at a time until it is all incorporated. WARNING: Be careful not to overheat as this will cause the butter to separate. Add the lemon juice and season with salt and pepper and serve over white meats, fish or whatever you choose.
This is basic butter sauce and you can replace the lemon with almost anything you wish. Bon appetit.
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