Butter sauce, that is, in English speak.
Butter is such a magical thing, don’t you think?
I call it udder nectar. Sometimes.
Only with people who know me well, like you for example. But I usually don’t call it that at a first encounter.
You see, we get so caught up in recipes, but sometimes it can be simpler than that. Sometimes butter sauce is all you need to “enlighten” a dish.
Pan sear a venison steak with salt and pepper and serve it simply, with a coating of silken beurre blanc over or to the side.
And when you have too much beurre blanc left over (can there be too much?) simply pour it into a mason jar and let it solidify in the fridge.
It won’t reheat well, but steam some vegetables and stir in some of the hardened udder nectar at the end right before serving and you have something inspiring, and not so ordinary anymore.
I wish I could have given you a step-by-step, but you see, beurre blanc takes real attention and ample dexterity. Therefore the camera remained on the counter. But you can do it, I know you can. Give this a try sometime, and then tell me all of the ways that you discover to use it.
What’s your favorite sauce?
Serve with hog, javelina, game birds, rabbit, turkey or stir into vegetables, omelets and other sauces Ingredients Instructions
Serve with hog, javelina, game birds, rabbit, turkey or stir into vegetables, omelets and other sauces
Other Sauces You Might Like:
~ 5 Minute Tomato Sauce by 101 Cookbooks
~ Sauce Recipes from The Reluctant Gourmet
~ World’s Best Tzaziki Sauce by Kalyn’s Kitchen
~ Whiskey Hot Sauce by Georgia Pellegrini