I have decided that I love my Cook’s Illustrated magazines! I still feel like the recipes are above my skill level but they do have awesome tid bits. I’ve talked about tid bits and bits and bobs before, now I have a couple of new ones.
This first one is called “Magic Butter Sauce”. It has a proper French title, beurre monte. I have been dabbling in the “mother sauces” without much success but I got a quick hold on this one. It is the most simple yet most tasty. It can be used in almost everything! A few additions can make a stellar punch to any dish.
The basic recipe is 3 tablespoons of water to 8 tablespoons of butter. Bring the water to a simmer and whisk in the butter 1 Tablespoon at a time until it is all melted.
This is probably my favorite base for a basic pan sauce. This base sauce can take on many flavors. So many flavors. Almost anything you can think of can be added.
Use broth or stock in place of the water. This will give the sauce another layer of flavor. We already know that we can replace water with broth, this should be an automatic. Fresh herbs can be whisked in. A wine reduction can also be used in place of the water. Let’s talk about things I have added, you can use your pantry and imagination to create your own! I don’t often use exact measures but for these additions I did.
1 Tablespoon gochujang, 2 Teaspoons lime juice, 1/4 Teaspoon sugar. This makes a tasty Asian style sauce.
Fresh herbs. Hardy, woody herbs like thyme or rosemary should be added at the beginning, to the water as it simmers. The more delicate herbs like basil, parsley, tarragon or dill should be added to the last bit of butter that gets stirred in so they don’t get icky.
Booze and jam. Any jam or jelly can be added to the sauce. Apple with pork, apricot with turkey, strawberry with beef. Or you can mix it up! Apricots with beef, strawberry with pork, grape with beef, blueberry with lamb or pork. Any jam or jelly with any protein! All of them would be great with fish. Well maybe not grape. The booze can be paired with the jelly or used on its own. Apple and brandy, strawberry and burbon, The magazine suggests raspberry and Chambord or plum and amaretto. I don’t keep either of those on hand but if you do, go for it!
This sauce can be put on everything. Use it plain or add some things. I’m not sure it can go wrong!
Embrace you kitchen and go on new adventures!
Ali's Kitchen 