James Peterson

Broth-and-Butter Sauce

Preparation info
  • yield:

    2 cups

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Ingredients

concentrated white stock (6 times reduction) 2 c

Method

  1. Melt the stock in a 1-quart (1 liter) saucepan. Reduce it, if necessary, until it has a lightly syrupy consistency. Add the butter all at once—as though making a beurre blanc—and wh