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Butter & Cream
Sauce Recipes
How To Prepare Butters and
Butter Sauces
On this page
select:
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!
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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.
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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. |
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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. |
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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 |
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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. |
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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. |
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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.
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Beurre d'Ail [Garlic Butter]
1/4 lb. butter softened
4 lg. cloves garlic [or more]
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Mash the cloves of garlic to a pulp, then
blend into the softened butter. Freeze in mold, or small
packets until ready to use. |
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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. |
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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.
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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. |
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Beurre de
Cinnamon
[Cinnamon Butter]
1/4 lb. butter softened
1 T. Cinnamon
1 T. Syrup
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You can substitute pumpkin pie spice in lieu
of the cinnamon. Mix all ingredients together and chill.
Use on pancakes, waffles or toast |
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Beurre de Citron
[Lemon Butter]
1/4 lb. butter softened
1 T. grated lemon rind
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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. |
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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.
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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. |
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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
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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. |
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Beurre
de Truffes [Truffle Butter]
1/4 lb. butter softened
2 T. minced truffles
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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. |
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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.
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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
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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. |
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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
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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.. |
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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. |
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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. |
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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
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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. |
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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 |
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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. |
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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. |
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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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