Sauces with butter – Italian Cuisine

Sauces with butter


They are the right accompaniment for grilled meats, fish and boiled vegetables: butter sauces add a delicate flavor note and a dense texture to the preparations. They are prepared with butter, clarified to whip the egg yolks, raw to bind the cooking stocks of meat and fish.

The most famous is the Hollandaise sauce, a mainstay of French cuisine (it may seem like a joke but it is not), and now exported all over the world. It is a very delicate butter sauce that goes very well with boiled vegetables and fish, or with eggs.

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In addition to the Dutch, there are also the muslin, the Béarnese, the citrus sauce, the choron … A single procedure applies to all: the egg yolks are emulsified in a bain-marie with a flavored reduction based on vinegar or wine and aromatic herbs, then whipped, off the heat, with clarified butter. It is preferable to use the clarified one because it is free of slags, such as casein and water. Reduced to pure fat and emulsified with the egg yolks, it makes sauces much denser, as well as giving them a more tender taste than raw butter.
In order not to make mistakes, remember that the water in the bain-marie must not exceed 60 ° C because the animal proteins contained in the eggs begin to coagulate at 62 ° C. In the event that the sauce reaches a higher temperature and separates, you can remedy by adding a few drops of cold water and working the sauce with a whisk until it has returned to the desired consistency.
Here's how to prepare them

Mousseline

It is a revisited hollandaise sauce: 100 g of firm whipped cream must be added to the canonical sauce, incorporating it a little at a time, until the mixture is homogeneous. The cream should be added to the freshly made Dutch only when serving it on the table. It goes perfectly with boiled fish and vegetables.

Classical Béarnese

In a saucepan, put 50 g of dry white wine, 50 g of white wine vinegar, a few leaves of thyme, a bay leaf, tarragon, a pinch of salt and a chopped shallot. Boil until the liquid has reduced by half, remove the herbs and add 3 egg yolks. Whip the mixture in a double boiler and off the heat add, one at a time, 3 tablespoons of clarified butter. Continue to whip with a mixer until the sauce is swollen and thick. At this point add some finely chopped parsley, chervil and tarragon. Correct with salt, sprinkle with pepper and serve immediately. This sauce is great when presented with grilled meats.

… And with raw butter

Add a handful of tarragon leaves to 200 g of butter. Work the mixture until it is homogeneous; begin to whip 3 egg yolks in a double boiler with the reduction indicated in the recipe above for the classic béarnaise, add the butter to the tarragon incorporating it a spoon at a time and continuing to whip the sauce. Correct with salt and serve.

Choron

In a pan, fry a thinly chopped shallot with a knob of clarified butter. When this is golden, add 150 g of tomato puree and cook until it is reduced. Add this mixture to the classic béarnaise sauce, season with salt and serve. This condiment is recommended to accompany tender meats such as fillet.

With white butter

In a saucepan, combine 50 g of dry white wine and 50 g of water, some thyme leaves, a handful of black pepper and a bay leaf. Put on the fire and reduce by half. Then add 50 g of fresh cream and let the mixture reduce a little. Then add 100 g of butter and mix until completely melted. Remove the sauce from the heat, add salt, strain it and serve it with boiled vegetables such as broccoli or cauliflower.

Bastard sauce

This sauce is an excellent accompaniment to boiled fish or baked potatoes. Make a roux with 30 g of butter and 15 g of flour, dilute with 300 g of water and let it thicken, stirring with a whisk. Then add a yolk, a pinch of salt, a few leaves of parsley, chervil and chopped tarragon. Finish the sauce with 30 g of soft butter, mixing it well with the whisk.

With orange

In a bowl, mix 100 g of clarified butter with 6 egg yolks, then add the juice of an orange diluted with 50 g of white wine vinegar and the grated zest. Transfer the bowl to a bain-marie and whip the sauce with the whisk until it begins to "pull". Season with salt and pepper and serve with asparagus or boiled fish.

Pope's sauce

With a strong flavor, this condiment is recommended to accompany fish such as sea bream, sea bass or red snapper cooked on the grill. Also excellent with grilled chicken or turkey meat. To prepare it, stew a thinly sliced ​​onion in a pan with 200 g of broth. When it is soft, add 2 tablespoons of vinegar, a tablespoon of flour and 50 g of butter. Whip everything with a whisk and when the mixture is creamy add two desalted anchovy fillets, a teaspoon of chopped capers and a few pitted olives reduced to small pieces.

With onions

A tasty and tasty sauce that is perfect in combination with tasty meat, such as pork. To prepare it, braise 2 thinly sliced ​​onions, 30 g of breadcrumbs, a tablespoon of vinegar, the juice of half a lemon, a clove and a bay leaf in a pan with a little butter. Add a ladle of broth and a teaspoon of desalted capers. When the sauce starts to boil, pass it through a sieve and enrich it with 50 g of butter. Serve hot

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