Tag: sauce

English Butter Sauce

18th century, Sauces, Tracklements

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.

Butter Sauce
5g cornflour
30ml milk
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
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