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Butter & Cream Sauce Recipes
Home | Cooking Basics | Culinary Terms | French Food | Herbs | Recipes | Pantry | Essentials | Cooking Tips
Cuisine Basics | Gourmet Trips | Cheese | Cooking Conversions | Clarified Butter Sauces | Butter Compounds
French Crèmes | Classic Stocks | Vegetable Preparation | Meats - different types | Cooking Methods and more
How To Prepare Butters and Butter Sauces

Clarified Butter Sauces | Butter Sauces | Compound Butters | Crèmes | Thickeners
Please note:  Chefs only use unsalted butter in these recipes
 
Clarified Butter
In clarifying butter, you are removing the impurities from it, the end result being 'Clarified Butter'.  Melt 1/4 pound butter over low heat, then remove from the heat and tip the pan to one side so that the butter pools, and skim the foam from the top of the melted butter and dispose of it.  Pour the clarified butter into a clean plastic bottle with a nozzle, turn the bottle upside down so that the impurities from the bottom of the pan that the butter was melted in, will settle into the nozzle. This will take a few minutes, then open the nozzle and squeeze the impurities from the
nozzle.  The remaining is pure clarified butter, to use alone or in the following recipes.  Clarified butter has a higher burning point than regular butter.

Clarified Butter Sauce Recipes
Please Note: All clarified butter sauces should be prepared at the last minute and served hot.  In white sauces if pepper is called for, use white pepper. Always use fresh lemon or lime juice when called for.  Now you can prepare these wonderful butters and butter sauces just like the great professional chefs!

Beurre d'Amandes
[Almond Butter]
1/4 lb. clarified butter
1/4 c. sliced almonds
1 T. lemon juice
Salt & Pepper to taste

Brown the almonds in the butter, then add the other ingredients.  Serve hot over sole or other mild white fish, and this is excellent over fresh green beans or asparagus.  Put the mixture over Sole or other mild white fish and broil.
 
Beurre au Currie [Curried Butter]
1/4 lb. clarified butter
1 T. curry powder
1 T. lemon juice
1 T. sherry
Salt & Pepper to taste

Add the curry powder to the melted clarified butter, and cook 3 minutes for the curry flavor to be released, add the remaining ingredients.  Taste and adjust seasonings.
 
Beurre a la Meunière [Meunière Butter]
1/4 lb. clarified butter
1 t. lemon juice
2 T. chopped parsley
Salt & Pepper to taste

Put the clarified butter into a heavy skillet or saucepan, heat the butter until slightly brown, and has a nutty smell.  Add the lemon juice, salt & pepper. Sprinkle the parsley over the food, pour the butter over both.
 
Beurre Brun [Brown Butter]
1/4 lb. clarified butter

Put the clarified butter into a heavy skillet or saucepan, heat the butter over very low heat until lightly browned, this will take a few minutes, remove from heat when butter starts browning.
 
Beurre Noir [Black Butter]
1/4 lb. clarified butter

Put the clarified butter into a heavy skillet or saucepan, heat the butter until dark brown [do not burn], this will take about 15 minutes over very low heat.
 
Beurre de Noisette [Hazelnut Butter]
1/4 lb. clarified butter
1/4 c. chopped/grated hazelnuts
1 T. lemon juice
Salt & Pepper to taste

Brown the hazelnuts in the butter, then add the other ingredients.  Serve hot over sole or other mild white fish, and this is excellent over fresh green beans, snap peas or asparagus.
 
Beurre de Pistache [Pistachio Butter]
1/4 lb. butter softened
1 t. lemon juice
Salt & Pepper to taste

Brown the pistachios in the butter, then add the other ingredients.  Serve hot over sole or other mild white fish, and this is excellent over fresh green beans, snap peas or asparagus.
 
Crème de Beurre [Butter Cream]
1/4 lb. clarified butter
1/2 c. crème fraîche
1 T. lemon juice
1/8 t. salt
Dash white pepper

Put the clarified butter into a heavy skillet or saucepan, heat the butter over very low heat until lightly browned.

Remove from heat, and let the butter cool enough, [as it starts to set-up] add the crème fraîche, salt and pepper and fold in.  If the butter is too hot, it will only melt the crème fraîche.  You want a smooth blend of the butter and cream.


White Butter Sauces Made With Unsalted Butter

Butter sauce temperatures vary according to the recipes, and the following recipes are warm not hot butter sauces, so keep them warm by sitting the dish they are in in another container with warm to hot water.
 
Beurre Blanc [White Sauce]
1/4 lb. butter softened
2 shallots finely minced
1 c. white wine [we use a white port]
2 T. crème fraîche
1/4 t. salt
Dash white pepper

*The wine you use [dry or sweet ]will make a huge difference in the taste of the sauce.  So, depending upon the use of this sauce
you must make a decision which to use.

 
Beurre de Câpers [Caper Sauce]
1/4 lb. butter softened
3 oz. jar capers
1 c. chicken broth
2 T. fresh key lime or lemon juice
1 T. country style Dijon mustard
2 shallots minced fine

Melt butter in a heavy saucepan, add the shallots and sauté for 1 minute, then add the rest of the ingredients except the lime or lemon juice, and reduce until sauce thickens [or you can add a little roux for a thicker sauce].  Add the lime or lemon juice at the last minute before serving.

 
Sauce au Beurre Bâtarde [Mock Hollandaise Substitute]
1/8 lb. butter softened
3 T. flour
2 c. cold water
2 egg yolks mixed with 2 T. crème fraîche
Juice of 1 lemon
Chunk of butter [about 2 T. in pieces]
Salt & pepper to taste

In a heavy skillet or saucepan add the softened butter and flour, stir over very low heat for about 2 minutes. Do not brown, then add the cold water a little at a time and salt [this helps keep it from lumping] stir until thickened. Add the yolk-cream mixture a little at a time, remove from heat and whip in the chunk of butter pieces and lemon juice. Taste, adjust seasonings, warm by sitting in warm water.
Serve w/vegetables, poached fish

 
Sauce au Beurre Persilée [Parsley Butter]
1/4 lb. butter softened
2 c. cold water
Juice of 1 lemon
1/2 c. fresh minced parsley
3 T. flour
1/2 t. salt
Dash white pepper

Melt butter in a heavy saucepan or skillet, stir in flour, cook 2 minutes, then add cold water, salt & pepper.  Stir until thickened, sit aside until ready to serve then add the lemon juice and parsley.

Taste and adjust seasoning, then warm by sitting in warm water. Serve in a separate dish and serve with poached soft fish.


 
Sauce Mousseline [Mousseline Sauce]
1/4 lb. butter softened
4 egg yolks
2 T. fresh lemon juice
1/3 c. whipping cream
1/8 t. salt

Whip softened butter with whisk, then add egg yolks one at a time and whisk to blend in, slowly add lemon juice and salt, continuing to whisk mixture.  Transfer to heavy saucepan, cook over low heat whisking constantly until sauce thickens. Cool to room temperature, during that time whip the cream until stiff and fold into cooled sauce.  About 1 cup.

 
Compound Butters [Beurres Composés] 
Compound butters are cold butter sauces that are made ahead of time, then well chilled, or frozen. Compound butters are easy to make, just mix softened butter with the suggestions below, or be creative and make your own compound butter with herbs, fruits, spices or citrus peels.  Compound butters can be formed into logs and sliced, or served in an attractive dish for guests to use at their discretion.

Depending upon the number of guests, it would be practical to start with 1/4 pound butter [1 stick] for most of these recipes. You can increase your recipe according to the number of guests.  If you can find fancy little butter forms, this would be perfect for any of the compound butters.
 
  Beurre d'Ail [Garlic Butter]
1/4 lb. butter softened
4 lg. cloves garlic [or more]
 
Mash the cloves of garlic to a pulp, then blend into the softened butter.  Freeze in mold, or small packets until ready to use.
     
  Beurre a la Maître d'Hôtel [Maître de Butter]
1/4 lb. butter softened
1/8 t. salt
Dash white pepper
2 T. lemon juice
4 T. minced parsley
Stir softened butter, add the remaining ingredients to the butter.  Put in molds or dish and refrigerate until needed.  Spoon the butter onto meats, fish or hot fresh cooked vegetables.
     
  Beurre d'Anchois [Anchovy Butter]
1/4 lb. butter softened
6 anchovy fillets mashed
   or 2 T. Anchovy Paste [for creamier butter]
1 T. sweet sherry
1 T. fresh lime juice
Combine and blend all of the ingredients.  Do not salt this butter, since the anchovies are so salty. Serve with grilled fish [firm types] and seafood.
 
     
  Beurre de Chutney [Chutney Butter]
1/4 lb. butter softened
3 T. Chutney
1 t. white worcestershire
1 t. catsup
1 T. fresh lime juice
1 T. crème fraîche
Puree the first 5 ingredients in a blender [puree button selection].

Pour into a dish and fold in the crème fraîche.  Taste and adjust seasonings. Serve with lamb, seafood or curries.

 
     
  Beurre de Cinnamon [Cinnamon Butter]
1/4 lb. butter softened
1 T. Cinnamon
1 T. Syrup
You can substitute pumpkin pie spice in lieu of the cinnamon.  Mix all ingredients together and chill.

Use on pancakes, waffles or toast
     
  Beurre de Citron [Lemon Butter]
1/4 lb. butter softened
1 T. grated lemon rind

 
You can substitute orange, lime, grapefruit or other citrus rinds in lieu of the lemon rind. 

Blend softened butter and grated lemon rind together.  Freeze in molds or small packets until needed.  Serve over grilled poulty and fish, or vegetables.  Use in sauce recipes.
     
  Beurre de Frais Herbes [Fresh Herb Butter]
1/4 lb. butter softened
Blend of fresh herbs [use what you like]:
Rosemary, parsley, chives, lemon thyme, marjoram, basil or tarragon [not both], and a touch of a mild oregano.
 
Blend softened butter with the herb blend, or use a specific herb favorite alone like rosemary. The fresh herb butters are wonderful to use on potatoes [no matter how prepared], over vegetables or  serve with a crunchy hot baguette.

 
     
  Beurre de Homard [Lobster Butter]
1/4 lb. butter softened
4 oz. fresh crabmeat [any type]
1 T. sherry
1 T. fresh lime juice
Salt & Pepper
 
In a blender, blend all the ingredients together, taste and correct seasoning, pack in molds or small dish and chill.

Spoon over hot grilled fish, or heat and serve with boiled lobsters.

 
     
  Beurre de Truffes [Truffle Butter]
1/4 lb. butter softened
2 T. minced truffles



 
Mix butter and truffles together, place in small packets and freeze until needed.

Serve over grilled steaks or chicken.  Use in sauces, especially for Steak au Poive.

 
French Creams - Crèmes
French Crèmes are dynamite and invaluable in French cooking.  The difference in food is like night and day, the taste is superbly wonderful.  The sauces are easy to prepare, and will make the world of difference in taste to your recipes that you wouldn't believe possible.  Do not take shortcuts with the cream recipes, as they are unique unto themselves.  Some creams in part are used for making sauces, or stand alone in place of sour cream or whipping cream.  Other creams are used in the making of pastries, and for desserts, etc., the sweet creams.

The most used and important secret ingredient that is used in French cooking is 'Crème Fraîche'.  You can buy it in larger grocery stores now, in delicatessens and even cheese stores.  But you needn't bother, you can make it yourself, its simple and easy to make.  It stores well in the refrigerator for about 3 weeks.  We have three versions for you, however the first is the true 'French crème fraîche'.  Always use a well known brand of 'heavy whipping cream', to make crème fraîche.
 
  French Crème Fraîche - French style
1 - 8 oz. carton of heavy whipping cream
3 T. commercial yogurt with live cultures

When you are down to the last 2 to 3 table-spoons of crème fraîche, add another 8 oz.
of heavy whipping cream, stir and repeat the process in the oven or warm water.  Crème fraîche is just like a sour dough starter, it
too can be a perpetual starter.

Makes 1 cup
Pour cream into a sterile pint jar, add the yogurt and mix well.  If you have a gas  oven that has a pilot light, then sit the jar in the oven for at least 8 hours [or overnight].  Next morning stir and cover tightly and refrigerate.

If you don't have a pilot lit oven, then make crème fraîche in the morning, and put the jar in warm water maintained at 100° for several hours until thickened. Stir and cover tightly and refrigerate.



 
     
  French Crème Fraîche - our version
1 - 8 oz. carton of heavy whipping cream
2 T. commercial yogurt with live cultures
1 T. sour cream with live cultures

The sour cream gives this recipe a totally different and smooth flavor>

When you are down to the last 2 to 3 table-spoons of crème fraîche, add another 8 oz.
of heavy whipping cream, stir and repeat the process in the oven or warm water.  Crème fraîche is just like a sour dough starter, it
too can be a perpetual starter.

Makes 1 cup
 
Pour cream into a sterile pint jar, add the yogurt and sour cream and mix well.  If you have a gas  oven that has a pilot light, then sit the jar in the oven for at least 8 hours [or overnight].  Next morning stir and cover tightly and refrigerate.

A quick process which you must be careful and not let the cream boil, is to pour the cream into a heavy saucepan, add the sour cream and yogurt, stir then turn the heat on high.  This is one pot that you MUST watch.  When you see tiny not quite little bubbles starting to make their way to the top of the cream, turn the head down low and maintain it for about 5 minutes, stir slightly to test thickness and continue heating for about another 5 minutes.  Remove from heat, let it cool in a non-drafty warm area [for about an hour], stir and then cover tightly and refrigerate..
 
     
  French Crème Fraîche - American version
1 c. heavy whipping cream
2 T. buttermilk

Makes 1 cup
Pour cream and buttermilk into a sterile pint jar, and let stand at room temperature for 24 hours [until thickened].  Stir well, cover and refrigerate.
 
     
  Crème à l'Anglais [Thin Sweet Cream Sauce]
2 c. milk
8 egg yolks
10 T. sugar
1/2 t. salt
6 T. whipping cream
1 t. pure vanilla [1/2 of a 4" long vanilla bean]

*Note:  If you use a vanilla bean, split the bean
and add to the milk.  It releases the seeds and flavors into the milk. Remove from milk, rinse it and dry it then add it to some granulated sugar to flavor the sugar.

Makes about 2 cups
Scald milk in a heavy saucepan.
Beat yokes in another saucepan, add the sugar and salt. Place the pan with the yokes on a non-skid surface, as you add 1/2 of the scalding milk to the yokes, stirring then add the rest of the milk.  Cook over low heat [do not boil] until the mixture thickens like whipped cream, the foam will disappear as the sauce thickens.  Remove from heat and place in another container with cold water to stop cooking process, when cooled add vanilla and cream. 


 
     
  Crème au Beurre au Sirop
   [Butter Cream Frosting]
1-1/4 c. butter softened [2-1/2 sticks]
1 c. sugar
1/2 t. white corn syrup
1/2 c. cold water
5 egg yolks
1 t. vanilla
Dash salt
Cook the first 3 ingredients until it thickens and a couple of drops into the cold water, and they make a soft ball. In the meantime beat the egg yolks with the salt [in electric mixer] until fluffy, add the hot syrup into the yolk mixture and continue beating, add vanilla and continue beating mixture until it cools completely.
Cream the butter and add to the frosting mixture.  If it still seems soft refrigerate.

 
     
  Crème Béchamel [Cream Sauce28]
1/8 lb. Butter
4 T. flour
2 c. cold whole milk
1/2 t. salt
1/8 t. white pepper
1 t. sugar
Dash of Nutmeg

*Note: I use a fork, and add the salt when
I add the milk, then stirring the flour and milk mixture constantly  so it doesn't get lumpy.
The Béchamel Sauce Family is quite extensive.  This is the basic Béchamel Sauce recipe. 

In a heavy skillet, melt the butter, stir in the flour, stirring constantly for about 3 minutes without browning.  Add cold milk, salt, pepper, nutmeg and sugar.  Stir until the sauce thickens.

More Béchamel Warm Sauces



 
     
  Crème Chantilly [Whipped Cream29]
1 c. whipping cream
1/2 t. pure vanilla
1 T. confectioners sugar 
Whip the cream until stiff, add the sugar and vanilla. Beat until stiff, but not so long that it turns to butter.

 
     
  Crème Pâtissière [Thick Sweet Cream Sauce30]
10 T. sugar
8 T. flour
1/4 t. salt
2 c. whole milk
5 egg yokes
1 t. pure vanilla [1/2 of a 4" long vanilla bean]

*Note: If this sauce is used as a dessert
sauce for fresh fruit, over cake or pie,
then dilute the sauce with a little cream
and or liqueur [raspberry, almond, chocolate, your choice] or both cream and liqueur.
In a heavy saucepan, add the sugar, flour and salt, and stir with a whisk.  Add egg yokes and enough water to make a paste.  Then add the remainder of milk, and vanilla bean [unless you use liquid vanilla extract].  Cook over low heat stirring constantly, until the sauce thickens.  Remove from heat, removed vanilla bean, and sit in another container of cold water to cool the mixture.

This sauce is primarily used for cream puffs and pastry fillings.



 
 
 French Thickening Agents [liasons = to hold together]

Beurre Manie [burr mahn-YAY]
Mix together equal parts of unsalted butter and all sifted-purpose flour.   Do not soften the butter.  Mix the cold butter from the fridge with the flour until blended [you can use a processor for this to make large amounts, use blend speed].  This can be made ahead and frozen.  Measure out by tablespoon, wrap each spoonful in plastic wrap, and place in a double freezer bag, or disposable plastic storage container.

Roux
[roo]
White Roux - Measure equal parts of softened unsalted butter and all sifted all-purpose flour [use slightly less flour than butter after measuring].  Melt butter in a heavy saucepan, stir in the flour with a whisk, continue whisking until smooth and bubbly.  Cook for 3 to 5 minutes, do not brown, remove from heat until needed.  Use for your white sauces when called for.

Roux is normally made with butter, and has no real flavor, it is strictly a thickening agent for sauces, soups and stews, gravies etc.  You can make a roux from any vegetable type cooking oil, or from pan drippings rendered from cooked meats and poultry [all types] When adding roux to a sauce that is hot, always stirring the roux with a fork, add a  tablespoon of hot sauce at a time to blend into the roux, adding enough liquid to the roux so that it becomes liquid-like, then add back into the sauce mixture.  If you do not use this process, you'll get lumps.


Other Thickening Agents
For all intents and purposes, we are noting the most used thickening agents in cooking in the United States.  They are: arrowroot, cornstarch, flour and eggs, however in French cooking normally beurre manie or roux is used to thicken sauces, soups and stews, etc.
 
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