Brown Butter Sauce
A historical recipe from Many Ways for Cooking Eggs, by S. T. Rorer.
No ratings yet
A historical recipe
Many Ways for Cooking Eggs, by S. T. Rorer. Project Gutenberg eBook #6429.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
- 4 tablespoonfuls of stock Melt
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 6 tablespoonfuls of butter 1 teaspoonful of mushroom catsup 1 tablespoonful of vinegar 4 tablespoonfuls of stock Melt the butter, brown it and then skim;
- pour it carefully into a clean saucepan, add the vinegar, catsup and stock, boil a minute, and it is ready for use.
Plating
Cookware for this recipe
-
Saucepan
-
Slotted spoon