Sauté with butter
To sauté with butter, melt butter on a medium heat and only add food items when the butter is frothing, otherwise the butter is absorbed and food becomes soggy rather than crispy.
When sautéing with butter over a high heat, add an equal proportion of oil to the pan to ensure the butterfat does not burn immediately. Otherwise, use clarified butter or ghee which have the milk solids removed.
Steam sauté to give a burst of buttery flavour to vegetables. Melt a tablespoon of butter in a frying pan with vegetables and a small amount of stock, wine or juice. Cover and steam until vegetables are just tender, stirring occasionally. Sauces
Red or white wine sauce
For the simplest sauce for meat, add white wine to pan juices after cooking red meat or chicken. Stir over a high heat until reduced to a few tablespoons. Remove from heat and whisk in cold butter to create a rich, buttery taste and glossy appearance.
Brown butter sauce or beurre noisette
Brown butter sauce makes a delicious accompaniment to chicken, fish, vegetables or gnocchi? Simply heat butter gently in a saucepan until it is golden and has a nutty aroma and the solids at the bottom of the pan are golden. Remove from heat immediately and, if desired, add a handful of sage leaves, pine nuts or almonds.
Is made by whisking very soft butter into a hot liquid reduction of vinegar and/or wine and even some herbs. Serve immediately so that the butter retains its velvety consistency.
Hollandaise sauce is typically served on fish and eggs and most famously, Eggs Benedict or Florentine. It is made by whisking a mixture of egg yolks and water with melted butter, over a bain-marie until thickened and creamy, then seasoning with lemon juice.
Similar to hollandaise sauce but it is made by whisking butter into egg yolks and a reduced mixture of wine, tarragon vinegar, shallots and then seasoning with fresh tarragon. Typically served on steak or fish.