Brownbuttersauce Recipes

Steps:

• Have your cooked eggs or fish ready on a heated dish, and have the vinegar at hand in a cruet or bottle with sprinkle-top.
• Melt the butter in a small frying pan and let it darken to a nut-brown colour.
• Immediately take the pan off the heat and dash in the vinegar.
• Season it with a little salt and pepper and pour it sizzling hot over the eggs.

Steps:

• In a small saucepan over medium heat, cook butter until brown, 2 to 3 minutes.
• Stir in the capers and vinegar; mixture will spatter and foam up. Remove from heat. Continue to stir until foam subsides. Stir in salt and pepper. Pour the mixture on the roe that has been poached in butter.

Steps:

• Place vinegar in a large, heatproof bowl.
• Place butter and cream in a small, heavy-bottomed saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and whisk constantly until mixture thickens to consistency of mayonnaise and the milk solids separate out and float to the top, about 5 minutes. Transfer mixture to the bowl of a food processor and process for 20 seconds to break up solids. Return mixture to saucepan and cook over medium-low heat, whisking constantly until it becomes a deep brown, about 3 minutes.
• Add mixture to vinegar (it will foam up). Add salt and swirl bowl to combine; set aside.

Steps:

• Melt butter in a small saucepan over medium heat, swirling occasionally, until dark golden brown, 8 to 10 minutes.

Steps:

• In a small heavy skillet, cook butter over moderate heat until it takes on a golden brown color and smells like roasted hazelnuts- about 2 minutes.
• Off heat, add balsamic vinegar.
• It will sputter.
• When it stopps sputtering, return to heat and add chicken broth.
• Increase heat and boil for 30 seconds.
• Add salt and pepper.
• Serve hot Will keep refrigerated for 1 week.

Steps:

• Saute onion in butter in a heavy skillet until onion is tender; discard onion. Cook butter over low heat until it begins to brown. Add flour, stirring until smooth ( I find that a whisk works best). Cook 1 minute, stirring constantly. Add bouillon granules, and gradually stir in water. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in pepper. Serve with beef or pork.
• Bordelaise Sauce: Substitute 1/3 cup dry red wine for 1/3 cup of the water, and stir in 3/4 teaspoon dried parsley flakes and 1/4 teaspoon dried whole thyme; increase pepper to 1/4 teaspoon.
• Mushroom Brown Sauce: Saute 1/2 cup sliced mushrooms in 2 tablespoons butter; drain and stir into Basic Brown Sauce. Serve with beef.