2 ounces butter
4 ounces all-purpose flour
2 quarts hot water
1 teaspoon salt
6 ounces butter, cut into pieces
Yield: 2 quarts
1. Melt butter. Add flour and blend.
2. Gradually add hot water, while stirring with wire whip. Cook 5 minutes until thickened.
3. When ready to serve, add salt and butter. Beat until blended.
Notes: Serve with green vegetables, fried or broiled fish, or egg dishes.
VARIATIONS:
Almond Butter Sauce. Add 1/4 cup lemon juice and 6 oz toasted slivered almonds just before serving.
Lemon Butter Sauce. Add 1 Tbsp grated lemon peel and 1/4 cup lemon juice just before serving. Serve with fish, new potatoes, broccoli, or asparagus.
Maître d'hotel Sauce. Add 1/4 cup lemon juice, 1/4 cup chopped parsley, and 6 oz pasteurized egg yolks, well beaten.
Parsley Butter Sauce. Add 1 1/2 cups minced parsley just before serving. Serve with fish, potatoes, or other vegetables.
4 ounces all-purpose flour
2 quarts hot water
1 teaspoon salt
6 ounces butter, cut into pieces
Yield: 2 quarts
1. Melt butter. Add flour and blend.
2. Gradually add hot water, while stirring with wire whip. Cook 5 minutes until thickened.
3. When ready to serve, add salt and butter. Beat until blended.
Notes: Serve with green vegetables, fried or broiled fish, or egg dishes.
VARIATIONS:
Almond Butter Sauce. Add 1/4 cup lemon juice and 6 oz toasted slivered almonds just before serving.
Lemon Butter Sauce. Add 1 Tbsp grated lemon peel and 1/4 cup lemon juice just before serving. Serve with fish, new potatoes, broccoli, or asparagus.
Maître d'hotel Sauce. Add 1/4 cup lemon juice, 1/4 cup chopped parsley, and 6 oz pasteurized egg yolks, well beaten.
Parsley Butter Sauce. Add 1 1/2 cups minced parsley just before serving. Serve with fish, potatoes, or other vegetables.
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