Conference turris::cooks

    
    RE: .1 & .2
    
    Thank you so much for you responses!  I hope I amused you sufficiently!
    
    I guess I should have used the word THICK in my opening question.  And
    maybe I should have ask for a specific group of spices. 
    
    But thank you for your responses anyway.
    
    	Dave
    
    

    
    The classic butter sauce is a Beurre Blanc.  Properly made, this is a
    warm, thick and creamy sauce, made of reduced wine & vinegar with lots
    of sweet butter whipped in.  The trick is to keep the sauce from
    becoming oily, like melted butter.
    
    Beurre Blanc      (makes 1 cup)
    ~~~~~~~~~~~~
    2-1/2 Tablespoons white wine vinegar
    2-1/2 Tablespoons dry white wine (or lemon juice)
    1 Tablespoon very finely minced shallots
    1/2 teaspoon salt
    1/8 teaspoon white pepper
    2 Tablespoons sweet unsalted butter
    8 oz. sweet unsalted butter, chilled and cut into 16 pieces
    
    1. In a 6-cup, medium weight stainless saucepan, boil the vinegar,
       wine, shallots & seasonings with 2 Tablespoons butter until it is
       reduced to a syrupy consistency (about 1-1/2 Tablespoons should
       remain).
    
    2. Remove the pan from the heat and immediately whisk in  2 pieces of 
       chilled butter.  As the butter softens and creams into the liquid,
       whisk in another piece. Set the pan over very low heat and, whisking
       constantly, continue adding pieces of butter as the previous piece
       has almost creamed into the sauce.  When done, the sauce will be
       thick and ivory colored.  Immediately remove from heat as soon as
       the last bit of butter is added.  Taste for seasonings and add salt
       pepper and lemon as required.
    
    3. Serve immediately.  This sauce can not be reheated but may be kept
       a short time over barely tepid wate
    

    
               <<< Note 3803.4 by ASDG::HARRIS "Brian Harris" >>>
                               -< Beurre Blanc >-
    
    Thanks, Brian, if for nothing else, taking me seriously!  Your recipe
    sounds pretty good and I will have to give it a try.  One of the things
    I'm trying to get away from is that oily consistency, as you mentioned.
    
    I knew butter sauces existed, after all, how would Green Giant make
    their "Niblet Corn in Butter Sauce" product?  8*)
    
    Anyway, thanks again for the recipe and if you, or anyone else, comes
    across anymore I would appreciate them.
    
    		Dave
    
    

    I tried a recipe recently for corn on the cob.  Its called Sante Fe'
    Butter.  Although I doubt its what your looking for, its delicious on
    bread, corn or anything that requires butter.  I think it would also be
    good on pasta for those who do not like sauces.
    
    2 cloves garlic minced
    2 tablespoons chopped cilantro
    1 tablespoon chopped parsley (i omitted this)
    1 teaspoon cumin
    
    Soften butter and mix all together.  I served slightly warm for easier
    spreading.  Can be kept for 1 week -- or so the recipe says.  I don't
    understand how it would go "bad" if kept in the refrigerator however.
    
    
    cj 
    
    

    
    re: .5
    
    Dave,
    
    Thanks, but it's not really *my* recipe.  The credit goes to Julia.
    
    Anyway, here's another butter sauce called "Sauce Batarde".
    
    Sauce Batarde 			(makes 2 cups)
    ~~~~~~~~~~~~~
    2 egg yolks
    1 Tablespoon cold water
    16 Tablespoons unsalted sweet butter, diced
    3 Tablespoons flour
    2 cups warm water, lightly salted
    1 Tablespoon fresh lemon juice
    
    Beat egg yolks with cold water until smooth; set aside.
    
    In a heavy saucepan, over low heat, melt 4 tablespoons of butter.  Add
    the flour and stir until the mixture begins to bubble.  Take the pan
    from the heat and whisk in the warm water.  Return to heat and whisk
    until it comes to a boil.  Remove from the heat again and let cool one
    minute.  Add the beaten egg yolks, return to the heat and continue to
    whisk until the sauce thickens slightly. Do not allow the sauce to
    boil.
    
    Off the heat, add the lemon juice and the remaining butter and whisk
    until amalgamated.  Adjust the seasonings and serve immediately.
    

re:  .6  cj    

   >2 cloves garlic minced
   >2 tablespoons chopped cilantro
   >1 tablespoon chopped parsley (i omitted this)
   >1 teaspoon cumin
    
   Is this the low fat/calorie/cholesterol recipie?  There's no butter in it.
   :-)

   Seriously, how much butter should these ingredients be added to?


   Steve

    hee hee, sorry about the goof in reply six.  i added 1 1/2 sticks of
    butter to this.  i did NOT use unsalted and do not suggest it either.
    the more it sits, the more flavorful it will be.  watch the garlic if
    you don't like alot of garlic because 2 cloves goes along way.
    
    
    cj
    

    Here's a suggestion, I do this for pasta:
    
    Warm up some chicken broth (skimmed and defatted).
    Take it off the heat, and slowly drop in pieces of ice cold butter. The
    butter must be cold, or you'll get that greasy texture because it will
    melt.  You really only want it to combine. I don't have
    any specific measurements, it simply depends on how much pasta I have,
    and how rich I want to make it (more or less butter). 
    Whisk it until it's a creamy color, and toss with pasta.  
    The chicken broth helps cut down on some of the fat and calories, and  
    adds a nice flavor. A sprinkle of parsley is nice, too. 

                            Basil-Garlic Butter
   
   
   (Great with vegetables, chicken or seafood, or as a spread on hot 
   French bread)
   
   8 tablespoons (1 stick) unsalted butter, room temperature
   4 garlic cloves, minced
   1/2 cup fresh basil leaves (about 1/2 ounce bunch)
   1 tsp. Dijon mustard
   1 tsp. grated lemon peel
   
   Melt 1 tbs. butter in heavy small skillet over medium-high heat.  Add 
   garlic and saute until just beginning to turn golden, about 30 
   seconds.  Puree remaining 7 tbs. butter, garlic mixture, basil, Dijon 
   mustard and lemon peel in processor until basil is finely chopped.  
   Season to taste with salt and pepper.  Transfer to small bowl and 
   chill.  Can be prepared 4 days ahead.