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Melted Butter made with Milk

Melted Butter is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic butter and flour roux thinned with milk 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 made with Milk.

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Serves:

6

Rating:

Tags : Sauce RecipesMilk 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.

Original Recipe

380. INGREDIENTS — 1 teaspoonful of flour, 2 oz. butter, 1/3 pint of milk, a few grains of salt.

Mode.–Mix the butter and flour smoothly together on a plate, put it into a lined saucepan, and pour in the milk. Keep stirring it one way over a sharp fire; let it boil quickly for a minute or two, and it is ready to serve. This is a very good foundation for onion, lobster, or oyster sauce: using milk instead of water makes it look so much whiter and more delicate.

Time.–Altogether, 10 minutes. Average cost for this quantity, 3d.

Modern Redaction

Ingredients:

1 tsp plain flour
60g butter
200ml milk
a little salt

Method:

Combine the butter and flour on a plate until smooth and completely mixed together. Place in a pan then pour in the milk. Keep stirring the mixture, going only one way, over a hot flame and bring to a rapid boil. Cook for 2 minutes then take off the heat.

This is a classic base for onion, lobster and oyster sauces.

Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here