Simple Butter Sauce Recipes

Steps:

• In a small saucepan melt butter, add garlic and saute until cooked. Add dried oregano and dried basil and stir until heated through.
• Serve warm.

Steps:

• Stir cornstarch into water with whisk and set aside.
• Melt butter in medium saucepan.
• Slowly whisk in water and bring to a low boil for 5 minutes, stirring often.
• Stir in butter flavoring and serve over hot pasta.

Steps:

• Combiine the wine, vinegar, lemon juice, garlic, and shallots in a medium saucepan. Boil over high heat, reducing the liquid until about 1/4 cup remains. Slowly whisk in the butter, making sure you keep the temperature even, not too hot or too cold. When all the butter has been added and you have a creamy smooth sauce, season with salt and pepper to taste.
• Serve immediately. Do not try to hold the sauce longer than 1 hour. Enjoy!

Steps:

• In a 1 1/2 quart saucepan combine vinegar, wine, shallots, salt and white pepper and bring to a simmer.
• Gently simmer liquid until reduced to 1 1/2 tablespoons. Remove from heat and immediately swirl or whisk in 2 pieces of chilled butter. As the butter is incorporated into the liquid add another piece and continue to swirl or whisk. Return pan to low heat and while constantly swirling or whisking add successive pieces of butter. When all of the butter has been added remove from heat. Sauce will be thick and creamy. Adjust seasoning to taste. Serve immediately. To hold the sauce, set the pan in a larger pan of lukewarm water. If the sauce separates, transfer a spoonful of the sauce to a cold mixing bowl and gradually whisk the rest of the sauce in by the spoonful. The sauce can be reheated by gradually whisking 2 to 3 tablespoons of hot liquid, i.e. water, cream or stock.

Steps:

• Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.

Steps:

• Melt butter in pan and add the rest of the ingredients.
• Stir occasionally.
• Keep warm.

Steps:

• In a small saucepan melt butter. Stir in remaining ingredients. Heat thoroughly.
• Drizzle over cooked fish fillets.

Steps:

• Melt butter in a small saucepan over medium heat. Add garlic and cook until fragrant, 30 seconds to 1 minute. Whisk in flour and stir until combined and the flour loses its raw smell, 30 seconds to 1 minute. Gradually whisk in milk, oregano, basil, and parsley, and bring to a simmer, 3 to 5 minutes. Continue cooking, stirring constantly, until thick, about 5 minutes.

Steps:

• Place lemon juice in saucepan over medium heat; simmer until lemon juice reduces to less than a tablespoon and almost disappears, 4 or 5 minutes, being careful not to let it burn. Quickly add cream; whisk to combine. Continue to cook until cream reduces and is thick enough to coat the back of a spoon, 5 or 6 minutes. Reduce heat to low.
• Whisk in 2 or 3 pieces of cold butter, stirring until butter melts before adding more. Add 2 or 3 more butter cubes. (If cream mixture cools too quickly, the sauce may break.) Continue adding butter a few pieces at a time until all butter is emulsified into the cream, 8 to 10 minutes. Add salt, cayenne pepper, and 2 generous tablespoons chopped parsley. Whisk until well blended. Keep sauce warm until ready to use.

Steps:

• First, to the pasta water, add 3 pinches of salt, 1 clove pressed garlic, 2 tsp of dried oregano, veggies.
• Bring to a full boil, then reduce heat to simmer for 15 minutes.
• Then bring it back to a full boil, and add the pasta.
• It works.
• Meantime, in a saucepan, add butter, parmesan cheese, 1 tsp dried oregano, 1 clove pressed garlic, 1/2 tsp black pepper, pinch of cayenne pepper, 1/2 tsp olive oil.
• Melt on simmer, and stir well.
• Drain the pasta, place in a service bowl, add the sauce, a generous sprinkling of parmesan cheese, and toss.
• Serve.
• Enjoy.

Steps:

• Butter the baking dish.
• Add the cod, butter and white wine.
• Pre heat the oven to 220c or gass mark 7.
• Cover With foil and cook for 10-15 minutes.
• Remove fish with a slotted spoon and keep warm, Add the juices from the baking dish to a pan.
• Add the remaining butter and reduce untill the sauce slightly thickens.
• Serve with sprigs of parsley.