Afraid of curdling sauces? Flavoured butter is the way to go!
I love sauce. I really do. Sometimes I make earth shattering good ones, sometimes not so much. It all depends on how hurried and stressed I am. The latter just doesn’t bode well. Sometimes my sauce is too thick, curdled, wine-y, watery, creamy or simply not enough. Let’s face it; a lot of things can go wrong in the process of preparing a mighty fine sauce.
Why haven’t I thought of spiced butter? It’s so simple!
Some of you may wonder why there is a photo of crushed pink peppercorns even though they don’t feature in the recipe? I went to all the trouble of finding this finicky ingredient only to forget to add it to the butter and by the time I realised what I had done (or should I say didn’t do?) the butter was already set in the fridge. Doh! Fortunately, more times than not, cooking unlike baking is quite forgiving. Leaving out the peppercorns didn’t make a huge difference but I have added it to the recipe as an optional ingredient, just in case.
This recipe is from Mark Baumann’s Posh Food. He further advised that you can make up your own flavours e.g. sun blush tomato, rosemary, soy butter etc. For plenty more ideas google “flavoured butters” and there’s a plethora of pages with interesting information.
Here’s another one of Mark’s tips. When you buy a whole herb plant, e.g. basil, at your local supermarket you tend to use only a few leaves. Instead of letting the rest of the plant die in vain, chop up the leaves, mix them with butter, wrap up in foil (not cling film!) and freeze it! Flavoured butters can be used from frozen and are best served with pasta, meat and fish just to give you a few suggestions.Print
- 5ml (1 tsp) pink peppercorns [optional]
- 3 cloves of crushed garlic
- 100g (3 oz) butter
- 15ml (1 tbsp) coarse grain mustard
- 2 fillets of beef, weighing 250g (½ lb) each
- butter for cooking
- Soften the butter in a bowl.
- Crush the garlic and peppercorns.
- Mix together the garlic, peppercorns and mustard with the butter.
- Rolls like a fat cigar and place in fridge to set hard.
- Preheat the oven to 220°C (fan 200°C/425°F/gas 7).
- Season the fillets with salt and pepper and sear in a really hot pan with melted butter and a little cooking oil.
- When the fillet is brown all round place in the oven for between 5 [rare] to 12 [well done] minutes depending on level of doneness.
- Get your fillet out, rest it properly then serve with a slice of two of flavoured butter on top.
- Serve with chunky fried chips and a crispy, dressed salad on the side.
- Have leftover butter? Freeze the tubes in tin foil. Don’t use cling film!
- Can’t find pink peppercorns? Use jarred green peppercorns stored in brine – remember to drain them first.
- Don’t feel like mustard today? Here are a few ingredients you can add (separately) to butter: sun blush tomato, rosemary, soy sauce.
- If you are on the Weight Watchers diet, have only one tablespoon (15ml) of flavoured butter to stick to the assigned ProPoints.
- Serving Size: 1 serving
- Calories: 1200
- Sodium: 1576 mg
- Fat: 111.6 g
- Saturated Fat: 63.4 g
- Carbohydrates: 1.6 g
- Fiber: 1.1 g
- Protein: 45.3 g
- Cholesterol: 405 mg