By Alma Lach
In addition to the 5 basic warm sauces and the 2 basic cold sauces (see Chapter XVIII), we also have 2 butter sauces, hot and cold, and both are used on hot foods.
When making hot butter sauces, such as Meunière, Currie, or Amandes, it is important and necessary to clarify the butter. If this is not done, the impurities in the butter will burn and give a strange taste to the sauce. However, when crème fraîche or a liaison is added to the butter sauce it is not necessary to clarify the butter, unless the butter is toasted, as in Crème de Beurre.