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|It's a sauce:
Written by Helen B
(3/23/2009 2:12 p.m.)
in consequence of the missive, Ch.26 L&T question: Oiled butter?, penned by Line
'In early recipes you will often notice that fish or a vegetable are to be sent to the table with 'good melted butter'. This does not mean literally what it says - a piece of butter melted and perhaps flavoured with lemon juice - but a sauce composed of butter, thickened with flour rather than the egg yolks of sauce Hollandaise.....by adding shellfish or herbs or mustard or anchovy, its flavour and name became different. But only slightly so, as the general texture and weight of the sauce remain identical. The problem of this sauce is not of course curdling, but oiling; overheating is the cause.'
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