Black Butter Sauce

Ingredients

• A walnut of butter
• a tablespoon of vinegar
• pepper
• salt

Method

1. 1

   Heat butter until thoroughly brown, then add vinegar, pepper, and salt.

2. 2

   Heat again.

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 45. The excerpt below is the record exactly as published.

a tablespoon of vinegar. Boil this for three minutes, then add a wine-glass of bouillon and a tablespoon of " brown thickening " — which is sold ready made by grocers — and a dash of anchovy sauce. Boil up again and skim the surface before using. Maltre d'Hotel Sauce. Mix up well two tablespoons of butter with one of flour, a grating of nutmeg, half a teaspoon of black pepper, the same of salt, rather more of chopped parsley, and a good squeeze of lemon. Put all this in the Chafing Dish with a tablespoon of milk. Stir it until it boils up, and then serve very hot. Ravigote or Remoulade Sauce. These are to all intents and purposes the same sauce, save that R6moulade has an SAUCES 167 added dose of oil and mustard. Mix a tablespoon of flour with the same of butter, a grating of nutmeg, half a teaspoon of pepper, the same of salt, the same of chopped parsley, and a good squeeze of lemon. Put this in the Chafing Dish with a tablespoon of bouillon, boil it up and skim it. Now mix up separately a tablespoon each of Tarragon and Chili vinegar and Worcester sauce, with a teaspoon of anchovy sauce. Boil up this mixture, and after two minutes' boiling add it to the former mixture and combine the two. Reform Sauce. A cupful of bouillon in the Dish, add a wine-glass of port (or claret, but port is more orthodox), half as much Worcester sauce, a teaspoon of anchovy sauce, and a full table- spoon of red currant jelly. Boil it all up for three minutes, and skim before using. Soubise Sauce. Peel and slice four onions ; put them in the Dish with a teaspoon of butter, a little 1 68 THE CHAFING DISH nutmeg, pepper, and salt. Cover up and stew very slowly until the onions are almost dis- solved. Then add two tablespoons of flour, a cold cooked potato cut into dice, a cupful of bouillon, and the same of milk. Stir and boil for three minutes. Then rub the sauce through a sieve and hot up again before serving. Bread Sauce. A tablespoon of bread-crumbs in the Dish with an onion, pepper and salt, a cup of milk, and half a tablespoon of butter. Hot up and stir for four minutes. Take out the onion before using. Mustard Sauce. To the foregoing plain butter sauce add a teaspoon of made mustard, a tablespoon of Chili vinegar, a squeeze of lemon, and a tea- spoon of anchovy sauce. Make and serve very hot. SAUCES 169 Poor Man's Sauce. Chop up a fair-sized onion in the Chafing Dish with half a tablespoon of butter. Fry to a light brown, then add a cup of bouillon, a teaspoon of vinegar, pepper and salt, and a teaspoon of chopped parsley. Stir vigorously and add gradually half a tablespoon of flour, and another half-tablespoon of butter. Boil up the sauce for two minutes. Madeleine Sauce. Put in the Dish a teaspoon of bread-crumbs, two shredded shallots, a walnut of butter, a teaspoon of vinegar and two tablespoons of bouillon. Boil this for three minutes with pepper and salt. The sauce should not be too thick. Black Butter Sauce. A walnut of butter in the dish ; heat it till it is thoroughly brown, then add a table- spoon of vinegar, pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.