Black Butter Sauce RecipeOrigin: Britain Period: Traditional |
Ingredients:
60g unsalted butter 
Black Butter Sauce Preparation:Method:Cut the butter into small pieces and transfer to a heavy-bottomed pan. Heat gently until golden brown in colour and nutty in aroma then take off the heat and set aside to cool. In the meantime, place the vinegar in another small pan and bring to a simmer then reduce to half its original volume. Stir in the butter and re-heat then take off the heat, season and stir-in the parsley. This makes an excellent accompaniment to flatfish such as flounder, plaice, sole and skate. |
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Other recipes with butter and vinegar as primary ingredients: Oven-dried Plums Galintine Saure Kartoffel Savory Butter Small Coffee Cakes Balmoral Tartlets Mandelbrot Steamed Ground Elder Plum Catsup Chilli Catsup Mushroom Sauce Blackberry Vinegar Wiener Hörnchen Easy Easter Praline Cookies Sauce Robert Fried Dead-nettle Greens Mustard Sauce with Tomato Piperes Prassines Toursi Rack of Lamb Persillade Curtido Spiced Vinegar Hollandaise Sauce Creamy Pumpkin Soup Mulku Vanilla Buttercream Icing A dauce egre Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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