Andrew Dornenburg, Karen Page

Nage Butter Sauce and Assembly

Preparation info
    • Difficulty

      Easy

Appears in
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Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About

Ingredients

  • 2/3 cup vegetable nage (stock)
  • 3/4 cup unsalted butter, at room temperature, cut into 6 equal pieces
  • salt</

Method

  1. Half an hour before serving, preheat the oven to 350°F. When you are ready to finish the dish, bring the vegetable nage to a boil in a medium saucepan over medium heat, then reduce the heat to low. Add 2 pieces of butter and stir until melted, then pour the