Melted Butter or Butter Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of a butter and flour roux with water that's finished with butter and which is typically served with fish. The full recipe is presented here and I hope you enjoy this classic British version of: Melted Butter or Butter Sauce.
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This is a classic recipe for a Victorian version of Melted Butter or Butter Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 39.—MELTED BUTTER, OR BUTTER SAUCE.
Knead two ounces of fresh butter with one ounce of flour in a small stewpan; add a gill of water; season with a little pepper and salt, and stir over the fire until the sauce thickens, but do not allow it to boil; finish by working into it a bit more butter, and serve.
Modern Redaction
Ingredients:
60g butter
30g plain flour
140ml water
salt and freshly-ground black pepper, to taste
1 tbsp butter
Method:
Work together the butter and flour until smooth. Transfer to a pan then beat in the water and season to taste.
Heat gently (do not allow to boil) until the sauce thickens and is heated through then take off the heat, beat in the 1 tbsp butter and serve warm as an accompaniment to fish dishes.
