It's Better with Butter Sauces
Butter sauces are those which use butter as their foundation and primary flavor. Some are made from butter which has been melted and then finished with other ingredients, such as a brown butter-caper sauce. Others are made by slowly adding melted butter to an egg base such as a hollandaise or bearnaise sauce, and some are made by incorporating whole, soft butter into a reduction such as with a beurre blanc. There are also compound butters which are made by adding different ingredients such as herbs or sun dried tomatoes to softened butter and then letting it harden back into its original state. These compound butters are sliced and placed upon something hot, such as a just-cooked steak, and allowed to melt onto the food creating a simple sauce.
About the Author
After receiving degrees from the University of Wisconsin and the Culinary Institute of America, Andrea Rappaport moved into a full-time career in the restaurant business. For over 12 years, she worked in various culinary jobs, including as a cook for Wolfgang Puck at Spago, and ultimately as the executive chef and partner of the highly revered San Francisco restaurant Zinzino. For the past seven years, Andrea has worked as the private chef for one family in the San Francisco area, and continues to expand her culinary portfolio by catering, teaching, and consulting.