Melted Butter

Beurre Fondu

Preparation info

  • Difficulty

    Easy

  • For

    two

    people

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Cheap

Ingredients

  • 100 g ( oz) very fresh unsalted butter, cut in pieces
  • salt
  • juice of half a lemon (optional)

Uses

  • With fish, with poached, roasted or grilled shellfish, or with artichokes, asparagus, leeks, broccoli, etc.

Method

Bring 5 tablespoons of water to the boil in a small saucepan, together with a pinch of salt. Add half the butter, in pieces, and allow to come to a galloping boil. Remove from the heat and gradually whisk in the rest of the butter, a few pieces at a time. If you like, the juice of half a lemon can be added at this point. Serve in a sauceboat.