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Go60 YUM - recipes and the joys of dining
Share your recipes May 2013

Rainbow Kitchen

Butter Recipe: When You Want to Pamper and Impress

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Start with the classic, basic (you learned this in high school Home Ec, remember?) bechamel sauce (roux).

 

5 tablespoons plus 1 teaspoon (2/3 stick) unsalted butter

1/3 cup all-purpose flour

4 cups half-and-half

Coarse (kosher) salt and freshly ground black pepper, to taste

 

Melt the butter in a small saucepan over low heat. Whisk in the flour and cook, stirring frequently, until the roux develops a nutty aroma, about 10 minutes.

Bring the half-and-half to a simmer in a second small saucepan over high heat. Immediately add it to the roux in a slow, steady stream, whisking constantly until blended and smooth and continue to cook over low heat, whisking frequently, until thickened, about 3 minutes.

Now jazz it up with some flavors that create that added taste depth of umami. Add in proportions to your taste any of the following during the final cooking process: a sauteed onion puree, a bay leaf, nutmeg, cloves, mustard, Worcestershire sauce, cheddar cheese. Or before serving, grated Parmesan cheese, some tomato puree or any herb of your choice.

 


Allison's Article:

Saucy Springtime: Butter Up to All Those Garden Goodies

 


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Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

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