For steamed fish or vegetables. This sauce will taste greasy if poured on anything fried or roasted. The variations and permutations are endless. Try adding ginger and chives to accompany scallops or steamed salmon; try basil and chopped tomato with Dover sole.
All white butter sauces need either lemon juice or a vinegar reduction to taste as they should – sharp and fresh, never greasy or fat.
Salted butter is especially useless for this sauce. It is very salty when warm, has too much residual sediment and is in any case too sweet.
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