Anyone Can Make This Two-Ingredient Butter Sauce

This past summer I had the opportunity to step behind the doors of a restaurant kitchen. This is a place I don’t venture often, but when I do get the chance to sneak inside, I am eager to grasp onto any little chef’s trick or tip I may come across in this uncharted territory.

And on this particular occasion, I hit gold. The chef was preparing baby potatoes for our dinner that evening. While I’d most likely roast them whole with olive oil and garlic, he instead dropped them into a pot of creamy, pale yellow liquid where they’d be poached. That liquid wasn’t broth or a funny-colored water: it was beurre monté.

Source: The Secret 2-Ingredient Butter Sauce You Need to Know About

I’d suggest using stock instead of water. For extra flavour.

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Use Cold Butter to Make a Better Butter Sauce for Pasta

Italians are pretty specific about how to cook and dress their noodles, and we urge you to adhere to our ten basic rules when cooking pasta!!

Source: The 10 Most Important Pasta Cooking Tips

Ugh, first one is about salting the water.  Don’t do that – it’s a waste of salt.