Butter Sauce Recipe?

Question

does anyone know how to make the butter sauce that they use in restraunts?? The Garlic butter sauce would be nice!!

TIA!!

Answer 1

1/2 cup of red wine
2 teaspoons of red wine vinegar
2 tablespoons of chopped garlic
1 stick of butter

Place the first 3 ingredients in a small saucepan and simmer until the wine is reduced to 2 tablespoons.
Add the butter using a whisk, 1 tablespoon at a time.

Answer 2

(L)
1/4 lb butter
1/2 ounce plain flour
5 fluid ounces milk
1 tablespoon lemon juice
salt, if necessary


Low Protein Sauces
Grains Sauces
Christmas Sauces
Let the butter soften to room temperature.
Cut it into 8 pieces and roll them in the flour so that it is all absorbed.
Put the pieces into a saucepan and place it over a very low heat, stirring and beating with a wire whisk until you have a pale, creamy mixture.
Gradually add the milk, whisking after each addition; do not worry if it looks strangely rubbery at this point, it will turn back into a creamy sauce as you add more milk.
When all the milk has been incorporated, add the lemon juice and cook the sauce very gently for 5 minutes, whisking constantly.
Serve very hot.

Answer 3

Simple Butter Sauce;
About one Tablespoon of Corn Starch,
1/2 cup Milk or cream,
butter,
garlic or garlic powder, (not Garlic Salt, it's too salty)
white wine.

Basically this is the basis for most sauces or gravies.

If you own a blender put the milk and the cornstarch in the blender and whip it, until all the cornstarch is disolved. If you don't have a blender put the milk and the cornstarch in a tightly covered container and shake until disolved.

If you want a garlic flavor use GARLIC POWDER, and mix that in with the milk and corn starch.

Pour the mixture into a small pot, usually called a sauce pan.
add a good lump of butter. Turn on the heat and stir with a whisk if you have one, a fork if you don't. Keep stirring, until the sauce thickens, which happens quite quickly. Once it thickens that's it. Your sauce is done. Makes about 1/2 a cup, (4 ounces of sauce.) Add water to thin out the sauce and stretch it if you want more, do this before it thickens.

If you want to you can add white-wine, and/or mushrooms.

If you use fresh garlic you should dice it quite small and brown it in the butter before you pour the milk and corn starch into the pot.

If you don't want browned garlic; Boil the garlic in about 6 ounces of water on the stove with the butter and whatever spices you plan to use, when the water 1/2 evaporated,
then add the milk and cornstarch mixture

If you want it spicy, you can add salt, white pepper or black pepper if you don't have white. You can add parsley, saffron, or any other spices that you like.

If you want to make beef or chicken gravy, you can start the pot with a little boiling water and one (or more) of those boullion cubes. One boullion cube flavors about 6 ounces of gravy, if you're making more than that add another cube or it won't have much meat flavor.

For gravies you usually just use WATER with the cornstarch.
To make really great gravy for something like a Pot Roast,
add cooked carrots, celery and onions, which have been pureed into baby-food consistency. A few tablespoons of Tomato Paste work well with Pot Roast gravy too. Then season with whatever spices you like or have on hand.

For chicken gravy, I like to use the milk and mushrooms, onions and celery.

Answer 4

Mince about 5-6 cloves of garlic really fine. Add 1 stick of butter to small saucepan and heat on med. When butter is almost done foaming add garlic and if you like maybe some fresh thyme. Let simmer for about 2-4 minutes and season before using.

Answer 5

GARLIC BUTTER SAUCE

1 c. butter
1 tsp. salt (or salt sub.)
1/2 tsp. dried oregano leaves, chopped fine
4 garlic cloves, minced
1/4 tsp. pepper

Melt butter in skillet over low heat, add garlic. Cook until just browned. Add all other ingredients and simmer for 4 minutes. This is good used on French bread. Spread on bread and add Parmesan cheese directly to bread before baking.

Answer 6

it's easy , you need butter ,white wine , aroma herbs like tarragon or basil , reduce down the white wine (1 cup ) with tarragon to half cup then reduce hate add a piece of butter(80g) into the wine then keep stiring until you get nice butter sauce season with salt and pepper . remember not break the butter