Drawn Butter Sauce
Source of Recipe
#24248, from Mille at recipezaar
Recipe Introduction
her comments:
This rich light sauce was used very extensively in Britain in
the 18th and 19th centuries and is as delicate a sauce as
you can find. If you want to give it a little more substance
and to use it where a French cook would use a Hollandaise
sauce, simply stir in an egg yolk at the end of the cooking.
With or without the egg yolk it makes a perfect accompaniment
to asparagus, leeks, sea kale or any other fresh vegetables.
It can also be used, like white sauce but with a lighter result,
as a base for many different sauces.
Recipe Link: http://www.recipezaar.com/recipe/getrecipe.zsp?id=24248 Drawn Butter Sauce
1/4 pound butter
1/2 ounce plain flour
5 fluid ounces milk
1 tablespoon lemon juice
salt, if necessary
Let the butter soften to room temperature. Cut it into 8 pieces
and roll them in the flour so that it is all absorbed. Put pieces
into a saucepan and place it over a very low heat, stirring and
beating with a wire whisk until you have a pale, creamy mixture.
Gradually add the milk, whisking after each addition; do not
worry if it looks strangely rubbery at this point, it will turn back
into a creamy sauce as you add more milk. When all the milk
has been incorporated, add the lemon juice and cook the sauce
very gently for 5 minutes, whisking constantly. Serve very hot.
Makes 4 servings.
.....
|
|
member logon
