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Beurre fondu
Preparation info
- Makes approximately
250 ml
- Difficulty
Easy
- Ready in
15 min
Appears in
Published 1999
This classic sauce can be varied by the liquid used to suit the dish with which it is served. It can be served with vegetables, chicken or fish. We have pictured it with a selection of vegetables.
Ingredients
50 ml 1¾ fl oz 200
Method
- Place the liquid (water, dry white wine or chicken stock) into a small saucepan and bring to the boil.
- While the liquid is simmering, use an electic whisk to whisk in the cubes of butter, a few at a time, to obtain a smooth consistency. Remove the pan from the heat and season, to taste, with some lemon juice, salt and pepper. Serve the sauce immediately, or kee
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