Pawaru-Grahmata

№ 25V. nodaļa

Gārda sviestu sula

Butter sauce

  • Makes about 220 ml, for 4–6
  • about 15 minutes
  • Melnraksts · vēl nav izmēģināts

1796Gahrda sweestu sulla.

Modernizētslpp. 234 · PDF 248

The book gives "a couple of spoons" of water, which converts to about 2 tbsp; it gives no other amounts.

Method

5 soļi
  1. Put half the butter, the water and the flour in a small heavy saucepan over very low heat.
  2. Whisk or stir constantly, lifting the butter as you go, until it has melted into a creamy, slightly thick sauce.
  3. Add the rest of the butter a few cubes at a time, whisking all the time; add more only when the last cubes have almost melted.
  4. When the last piece has melted and the sauce is thick and creamy, take it off the heat at once. Season with a pinch of salt and serve straight away, or keep it warm over a bowl of warm (not hot) water. If it gets too hot, the butter separates.
  5. If it does split, whisk in a spoonful of cold water off the heat.

Notes

What the book says vs. what we added

the method is the book's: half of a good piece of washed butter put in a small pan with a couple of spoons of water and a little flour, stirred constantly over gentle coals, lifting the butter up all the time; the other half added in pieces, and the pan taken off quickly once the last piece has melted and the sauce is thick, "otherwise it curdles like cheese". The amounts and the salt are ours.

Serving

the book says it is good on fish and on stockfish (rotšķēris) pudding. On stockfish, see 03-091.

Technique

this is an emulsion, like a French beurre blanc; the little flour helps to hold it together. Keep the heat very low; a heat diffuser helps on a gas hob.

Washed butter

butter kneaded in cold water to rinse out buttermilk and salt; unsalted butter does the same job.

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