Ingredient

Butter sauce

The Golden Elixir: Unveiling the Magic of Butter Sauce

Butter sauce, also known as beurre blanc or beurre monté, is a velvety emulsion made by slowly whisking cold butter into a flavorful liquid such as wine, vinegar, or stock. This sauce is characterized by its smooth texture, glossy appearance, and luxurious mouthfeel. It has a rich, buttery taste that is both savory and slightly tangy, with a velvety texture that coats the palate.

Seasoning, sauces and condiments› Condiments (including table-top formats)› Savoury sauces› White sauces

Butter sauce boasts a luscious and indulgent flavor profile, with the prominent taste of butter complemented by the subtle tanginess of the accompanying liquid, resulting in a harmonious balance of richness and acidity.

Origins and history

Butter sauce originated in French cuisine and has been a staple in classic French cooking for centuries. It was first mentioned in culinary literature in the 19th century and has since become a beloved sauce in both professional kitchens and home cooking worldwide.

Nutritional information

Butter sauce is high in calories and fat due to its butter content. It provides a significant amount of saturated fat, which should be consumed in moderation. However, it also contains essential vitamins such as vitamin A and vitamin E.

Allergens

Butter sauce contains dairy, making it unsuitable for individuals with lactose intolerance or dairy allergies.

How to select

When selecting butter for making butter sauce, opt for high-quality unsalted butter. Look for butter that is pale yellow in color, as this indicates a higher butterfat content. Additionally, choose butter that is fresh and has a pleasant, creamy aroma.

Storage recommendations

Butter sauce is best consumed immediately after preparation. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, whisking constantly to prevent separation.

How to produce

To make butter sauce, melt unsalted butter in a saucepan over low heat until it is fully melted and foamy. Slowly whisk in a flavorful liquid such as white wine, vinegar, or stock, and continue whisking until the sauce emulsifies and thickens slightly.

Preparation tips

When making butter sauce, it is crucial to keep the heat low and whisk continuously to prevent the sauce from breaking. If the sauce does separate, remove it from the heat and vigorously whisk in a small amount of cold butter to re-emulsify it. Butter sauce pairs well with seafood, poultry, vegetables, and pasta dishes, and can be used as a finishing sauce or as a base for other sauces.

Culinary uses

Butter sauce is a versatile culinary gem that can be used in a variety of dishes. It is commonly drizzled over seafood such as grilled fish or scallops, used as a sauce for roasted chicken or vegetables, or incorporated into pasta dishes for added richness and flavor.

Availability

Butter sauce is a widely used sauce in many cuisines around the world and is readily available in grocery stores, supermarkets, and restaurants globally.