March 20, 2019
Treat your noodles with something OTHER than marinara or pesto. Liven up any roasted veggies or protein anytime. Add a new dimension to a grain bowl. Do all of these things with only one ingredient: a savory Epicurean Butter flavor of your choosing.
Making butter sauce is a simple endeavor. By using Epicurean Butter, you simplify the recipe even more. You don’t need to chop or measure those extra herbs or aromatics. All you need to do is melt the butter and whisk appropriately.
Additionally, there are two ways you can modify this recipe for a more advanced butter sauce.
Option 1: Thicken your butter sauce
There are a few ways to thicken a sauce. Here are two.
Option 2: Brown your butter sauce
Brown butter sauce takes on a wonderful nutty flavor all its own. The trick with brown butter sauce is patience, but not too much patience. The water in the butter needs time to evaporate, but you don’t want the fat and proteins, or the spices and herbs in Epicurean Butters, to burn. Keep the heat very low and whisk occasionally for five to six minutes until the butter turns brown and smells even more delicious.
Note, if you keep the butter on heat for too long you’ll notice black specs. That’s normal. Just keep whisking!
One last note, if the sauce smells burned, you’ve cooked the sauce for too long. This is especially important when making browned butter sauce with Epicurean’s compound butters. The aromatics are more likely to burn than the fat and proteins.
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