Homemade butter sauce comes in a variety of manifestations to suit various tastes and to pair with the flavors of various dishes. To make butter sauce you simply melt some butter, lightly cook some minced garlic, leek or onions in the bubbling butter, as well as various herbs and spices. You finish the sauce with a dash of acid such as white wine, brandy, rum or various liqueurs, or various acidic citrus juices. You can add zing to your butter with a squeeze of lemon, orange or lime juice. This offsets the strong taste of the melted butter.
These sauces can be thin, or thick and creamy, delicate and bland or hot and fiery, with added spices and chilies. Butter sauce can be poured over meat, fish, pasta, mushrooms or vegetables. A good homemade butter sauce literally makes anything you eat taste better. Below is a collection of the 10 best ever butter sauce recipes for you to try and adapt for your needs and taste. See the tips for making perfect homemade butter sauce.
Add the peppercorns, bay leaf, vinegar, white wine and shallots to a small heavy saucepan. Simmer gentling for 5-7 minutes and then use a slotted spoon to remove the bay leaf, shallots and peppercorns. Gradually add the cubes of butter, one at a time, whisking to incorporate and combine the sauce. Season with salt and pepper. Serve immediately by pouring over your hot dish.
Gradually melt the butter in a moderate size saucepan while whisking over medium heat. Add the garlic and fry for about 3 minutes. Then, add the lemon juice, salt, pepper and parsley. Bring the sauce to the boil and then reduce the heat to a slow simmer. Cook while stirring frequently for about 10 minutes until the sauce starts to thicken.
Melt the butter in a medium size, heavy saucepan. Add the garlic and cook while stirring over medium heat. Keep cooking the butter and garlic for 6-8 minutes, while stirring, until the butter becomes lightly browned. Skimming off any foam that forms on the surface. Add the herbs, season with salt and pepper and remove from heat after 2-3 minutes of cooking.
The spiciness of the pepper, chili and hot sauce, the acidity of lemon or lime juice, offsets the strong rich and creamy flavor of the butter to create a perfect dressing for all types of seafood.
3/4 cup of butter
1 tablespoon of hot sauce
1/4 teaspoon of cayenne pepper
2 teaspoons of garlic, finely chopped
1 teaspoon of coriander, finely chopped
Large squeeze of of fresh lime or lemon
1 teaspoon fresh parsley, finely chopped
1/4 teaspoon of fresh red chili, finely chopped
Gently melt the butter in a pan. Add the garlic and chili and cook for 2-3 minutes. Add the cayenne pepper, lemon or lime juice and one tablespoon of hot sauce, stirring gently to combine well. Just before serving add the chopped parsley and coriander.
Add the shallots to the wine in a heavy medium size saucepan. Cook over moderate-high heat until the wine volume has halved. Add the cream and cook slowly for 1-2 minutes. Add the butter, one tablespoon at a time, while whisking constantly. Then, add the herbs, stir through and cook for 1-2 minutes. Season with salt and pepper. Serve immediately.
This is a great butter sauce for vegetables and barbecued beef and chicken
Melt butter in a small heavy saucepan. Add the garlic, cayenne pepper, chili powder and the spices, and cook for 1-3 minutes. Meanwhile, whisk the cornstarch into the broth until smooth and well combined. Gradually whisk the cornstarch mixture into the melted butter and bring the sauce to the boil. Cook while stirring for about 2 minutes until the sauce thickens.
This is a great sauce for corn on the cob and grilled ot barbecued chicken
Melt the butter in a small saucepan. Whisk through the coconut cream or milk, cornflour and salt. Bring the mixture to a gentle simmer over moderate heat, and cook for 3-4 minutes while whisking continuously, until the sauce is smooth and thickened. Stir through the chopped spring onions and coconut. Serve immediately.
Melt the butter in a large frying pan over moderate to high heat. Add the shallots and cook while stirring, until soft and translucent (about 3 minutes). Add the stock to the pan and bring to a boil. Cook while boiling until the sauce reduces to two-thirds of the original volume. Lower the heat to very low, add the herbs and stir through. Cook for 1-2 minutes. Season with salt and black pepper and serve immediately.
Melt the butter in a heavy frying pan over a moderate heat. Add the finely sliced truffle and cook for 1-2 minutes while stirring constantly. Serve immediately over fish, meats, seafood and egg dishes.
Melt the butter in a medium saucepan over moderate to high heat. Add the garlic and cook for 2 minutes. Then, add the sliced mushrooms and fry until they are lightly browned. Reduce the heat to moderate. Add the cream and combine well. Season with salt and pepper. Simmer the sauce for 5-8 minutes, stirring regularly, to reduce the sauce volume and allow the sauce to thicken. Remove from heat and serve over barbecued or grilled beef steaks and chicken.
Puree the salt, cilantro, garlic, ginger, chili peppers, lemon juice, lemon zest, garum masala, cream and tomatoes in a blender or food processor. Melt the butter over moderate heat in a medium size heavy saucepan. Cook the bubbling butter until it browns a little. Stir in the pureed mixture and heat it through while stirring frequently. Serve over Tandoori, grilled or barbecued chicken.
Purée the lime juice, garlic, coriander, salt and pepper in a blender or food processor until just smooth. While the motor is running, add melted butter and blend until the sauce is emulsified (generally about 30 seconds).
Combine the shallots, garlic, ginger, brown sugar, honey and soy sauce together in a medium size heavy saucepan. Bring to the boil and simmer briskly for 5-7 minutes, or until the sauce has darkened and the volume is reduced by half. Add the butter in cubes, whisking to combine. Add the orange juice and mix well. Strain the sauce through a fine metal sieve or a chinoise. Season well with salt and freshly ground black pepper. Serve immediately.