Hot Butter Sauces

 

         BLACK BUTTER

       100 MILLILITRES

       Ingredients

       Butter                                                                   125 g

       Vinegar                                                                  10 ml

       Method

  1. Heat the butter in a pan until well coloured.
  2. Add a little vinegar, pour over the food and serve immediately.

 

CLARIFIED BUTTER

100 MILLILITRES

Ingredients

Butter                                                                   125 g

Method

  1. Heat the butter gently in a saucepan until the milk solids separate from the fat.
  2. Separate the clarified fat from the residue, which is discarded.

 

NUT BROWN BUTTER

100 MILLILITRES

Ingredients

Butter                                                                  150g

Lemon                                                                  1

Method

  1. Heat the butter in a pan until nut brown in colour.
  2. Squeeze the juice of lemon into the butter to arrest, the cooking process and then pour over the finished dish.

 

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