James Peterson

Whipped Butter for Grilled or Sautéed Fish

Preparation info
  • Yield:

    8 to 10

    Servings
    • Difficulty

      Easy

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

By James Peterson

Published 1991

  • About

Ingredients

butter 8 oz

Method

  1. Soften the butter in a stand mixer equipped with a paddle blade.
  2. When the butter is soft, put the whisk attachment on the mixer and whip the butter while slowly adding the flavoring liquid. Slowly add vinegar to taste. Whip the butter until it is light and airy, usually for about 8 minutes. Season with salt and pepper.
  3. Season the cream with salt and p