FRENCH BROWN BUTTER SAUCE RECIPE
I’m using fish in this construct only as an example and the protein is really your choice as you’ll see in the following construct. Basically you brown whole butter in the pan and add a variety of different flavoring amendments, depending on what you’re sauteing, at the last moment de glaze the pan and pick up the essence of what you’re cooking. A very simple procedure that can add a wealth of flavor to the simplest of fried, center of the plate, protein items.
12 to 16 ounces fish
As needed seasoned flour (salt & white pepper)
Olive oil for sauteing
2 ounces chilled whole butter
½ lemon juice, fresh of a few ounces wine
1 tablespoon chopped parsley or other fresh herb
- Dredge the fish of your choice in the seasoned flour.
- Sauté the fish in oil until almost cooked. Remove the fish and keep warm, discarding the oil, degrease, in the pan and return to the fire.
- Add the whole butter and cook until a froth just begins change colors and emits a nut like bouquet. At this point add the parsley and the lemon juice and pour over the fish.
This sauce is a classic and you may know it with some additions as amandine, meunier, Grenobloise or Polonaise. If using nuts or other accoutrement’s add them before the lemon juice or wine so that the flavor can be released by a light sauté. You can use it with chicken by adding some pumpkin seeds a few fresh sage leafs, some pine nuts and diced sun dried tomatoes or perhaps some sliced mushrooms and fresh thyme instead of the lemon juice and parsley.
