Ceylon Tea Butter Sauce
No ratings yet
Sri Lanka
Known as a Sri Lankan recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- 3 tb Heavy cream
- 1 md Shallot; chopped (1 1/2 tb)
- 1/4 ts Salt; (scant)
- 2/3 c Ceylon Tea-Infused Vinegar (see recipe)
- 14 tb Unsalted butter; in pieces
- 1/8 ts Ground white pepper
Contains
MilkSulphites
Read from the ingredients, not verified. Check labels.
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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
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.
- Combine the shallot, vinegar, salt, and pepper in a nonaluminum saucepan and reduce over medium-high heat until almost dry. Add the cream and reduce by one third. Then, whisking constantly, whisk in the pieces of butter a few at a time, adding more as the butter is emulsified into the sauce, and bring just to a boil. Remove from the heat. Use immediately or keep warm for up to 2 hours in a thermos.
- Serve with Sole Steamed on a Bed of Ceylon Tea.
- Jacques Maniere; translated by Stephanie Lyness
Plating
Cookware for this recipe
-
Saucepan
-
Steamer
-
Whisk
-
Chef's knife
-
Cutting board