How to...

Ingredients

Preparation

Step 1

Reduce the brown stock by skimming the surface.

Binding sauces with butter - step 1

Step 2

Put in the whole butter and whisk energetically to obtain a dense, velvety sauce.

Binding sauces with butter - step 2

Step 3

Strain the sauce.

Binding sauces with butter - step 3

 

Step 4

Check the consistency which must be velvety. This sauce may be kept in the fridge for 2-3 days.

Binding sauces with butter - step 4