Butter Recipes

Beurre Noir:

Melt some clarified butter in a saucepan and cook slowly until it is light brown in colour
Use as directed with other recipes

A French term meaning "black butter," referring to butter cooked over low heat until dark brown (not black)
Brown or so called black butters can only be made successfully with clarified butter
Beurre noir is usually flavoured with vinegar or lemon juice, capers and parsley and served with eggs, fish, brains and some vegetables

This recipe is also known as meunière butter
Can be made in a skillet that fish fillets have been cooked in and then serve with that fish

Cream the butter
Blanch the almonds and remove the skins
Pound the almonds to a paste with the water that is added gradually and blend well
Rub the butter through a fine sieve and season to taste
Use as directed by other recipes

In a large pot, cook the shallots in wine, until wine is reduced by one quarter
Add the cream and salt, then bring to a boil and reduce heat to a simmer. Watch it very closely because it will boil over quickly
Add the blond roux, little bits at a time and whisk well
Remove from the heat source and whisk in butter piece by piece until it is all incorporated
Add lemon juice, salt, and pepper. Keep warm in a bain marie
Serve with meats, seafood, or other foods

When bringing the cream to a boil, it Must be watched very carefully. It will boil over very quickly
Other ingredients can be added to form derivative sauces

Melt the butter over low heat
Remove it from the heat and let it stand for a few minutes, allowing the milk solids to settle to the bottom
Skim the butter fat from the top and stain the clear yellow liquid into a container
Place to the side for future use

There need be neither mystery nor mystique about this substance. It is merly melted buter with the sediment removed
It can be used in many different ways. Amoung others, as a sauce for lobsters, to make brown or black butter and as a baking ingredient

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