This is the classic and multi-purpose Butter Sauce much complained-of as being, for many years, the only sauce we British had.
It is perfect for spooning over new potatoes as well as a whole range of freshly-cooked vegetables, and can also be adapted to enhance numerous other dishes merely by changing the liquid and selecting a variety of ingredients as flavourings.
60g salted butter
60ml cold water
salt and pepper to taste
- Put the cornflour and milk into a small saucepan and whisk to combine.
- Add the diced butter and stir briskly over a medium heat until the butter has melted.
- Add the water and continue whisking until the sauce comes to a boil and thickens.
- Taste and add salt and pepper to your liking. This is plain Butter Sauce