Crème de Beurre

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • pound clarified butter
  • ½ cup crème fraîche
  • teaspoon


Toast butter in small skillet. Remove from heat. Cool, and whisk in crème, salt, and pepper. The trick to this sauce is the coolness of the butter. If butter is too hot, the crème will melt, rather than mix. Err on the side of having the butter too cool. Have crème at room temperature. Serve with poached fish and roasted chicken.