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Melted Butter

Melted Butter is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic butter and flour roux with water that's typically used as a base for sauces and soups. The full recipe is presented here and I hope you enjoy this classic British version of: Melted Butter.

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Serves:

6

Rating:

Tags : Sauce RecipesBritish Recipes

This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook. This is effectively a version of that classic British sauce, drawn butter sauce but Melted Butter has a much greater butter content.

Original Recipe

376. INGREDIENTS — 1/4 lb. of butter, a dessertspoonful of flour, 1 wineglassful of water, salt to taste.

Mode.–Cut the butter up into small pieces, put it in a saucepan, dredge over the flour, and add the water and a seasoning of salt; stir it one way constantly till the whole of the ingredients are melted and thoroughly blended. Let it just boil, when it is ready to serve. If the butter is to be melted with cream, use the same quantity as of water, but omit the flour; keep stirring it, but do not allow it to boil.

Time.–1 minute to simmer.

Average cost for this quantity, 4d.

Modern Redaction

Ingredients:

115g butter
1 dessert spoon plain flour
120ml water
salt, to taste

Method:

Dice the butter into small pieces then place in a saucepan, scatter the flour over the top and combine to form a thin roux. Whisk in the water and season to taste with salt. Continuously stir the mixture, one way only, until all the ingredients have melted and are thoroughly combined and are smooth (do not allow to boil).

Use as a butter base for sauces.

Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here