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easy &quick

Freezer Stable Butter Sauce

QimiQ Benefits

  • Reduced skin formation, if at all. A very fine skin may form which disintegrates immediately when stirred, without causing lumps
  • All natural, contains no preservatives, additives or emulsifiers
  • Problem-free reheating possible
  • Binds with butter
  • Freezer stable

Minutes

15

Difficulty

easy

Freezer Stable Butter Sauce
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Ingredients

For 1560 g

  • 340g

    QimiQ Sauce Base

  • 185g

    Onion(s), finely chopped

  • 15g

    Garlic, finely chopped

  • 105g

    Butter

  • 5g

    Tarragon, finely chopped

  • 0.8g

    Bay leaves

  • 0.3g

    Thyme, dried

  • 1.2g

    Black pepper, ground

  • 0.2g

    Cayenne pepper, ground

  • 500ml

    White wine

  • 25ml

    Balsamic vinegar, white

  • 60g

    Chicken stock concentrate

  • 25g

    Novation Starch 2300

  • 100ml

    Water

  • 50g

    Brown butter

  • 4g

    Salt

  • 0.4g

    White pepper, ground

  • 454g

    Butter, chilled

Preparation

  1. Sauté the onions and garlic in the butter.
  2. Add the spices, wine, vinegar and chicken stock. Bring to a boil, simmer and strain the reduction.
  3. Add the starch to the water and mix to a paste. Use to thicken the reduction, add the brown butter, QimiQ Sauce Base and seasoning and remove from the heat. Blend in the cold butter with a bur mixer.
Some doughy looking food

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