Butter Sauce

Ingredients

• 4 oz. of butter
• 4 oz. of sifted flour
• a pint of warm water, or, better, standard broth
• 1| lb. of fresh butter
• a tablespoonful of cold water
• the juice of half a lemon

Method

1. 1

   Put butter into a stewpan, add tincture of nutmeg and pepper, and flour; knead together over the fire until fluid without color.

2. 2

   Moisten with warm water or broth, stir until boiling, then mix in fresh butter while stirring.

3. 3

   If oily, add cold water and stir.

4. 4

   For acidity, add lemon juice or vinegar before serving.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 159. The excerpt below is the record exactly as published.

Butter Sauce (popularly termed Melted Butter), Sauce Beurr^e a I’Auglaise, Sauce Blanche. This sauce, which serves as the basis of many English sauces, requires great care in its preparation, and is very agreeable and useful. Put 4 oz. of butter into a stewpan, add thereto some tincture of nutmeg and pepper, and 4 oz. of sifted flour ; knead the whole well together over the tire, and when it has become somewhat more fluid without increase in colour, moisten with a pint of warm water, or, better, standard broth ; stir the sauce on the fire until it boils, and after having kept it boiling for a few minutes, withdraw it from the fire, and mix with it 1| lb. of fresh butter, added in small pieces with constant stirring. In case the sauce should throw up the butter in an oily form, add a tablespoonful of cold water, and continue stirring. Add salt, then pass the sauce through a tammy into a large saucepan, and keep it in the water-bath. If it is to be acidulous, add the juice of half a lemon

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