Butter sauces range from simple melted butter preparations like Beurre noisette ("brown butter") and simple emulsified sauces like Beurre blanc ("white butter"), to more complex emulsified sauces such as Hollandaise and Béarnaise.
Here's a basic recipe for Hollandaise sauce, a wonderfully rich, lemony and buttery sauce that goes with eggs, vegetables and poached fish.
Hollandaise sauce is a wonderfully rich, lemony and buttery sauce. This illustrated tutorial guides you through making hollandaise sauce, one step at a time.
Beurre blanc is a simple butter-based emulsified sauce that is delicious with practically any fish or seafood.
Maître d'Hôtel Butter is the most common form of what is called a "compound butter," which is simply butter with some sort of flavoring or seasoning ingredient added to it.
Shallot Butter is one of many common variations on Maître d'Hôtel Butter or "compound butter," where a flavoring or seasoning ingredient is added to the butter.
Garlic Butter is one of many common variations on Maître d'Hôtel Butter or "compound butter," where a flavoring or seasoning ingredient is added to the butter.
Anchovy Butter is one of many common variations on Maître d'Hôtel Butter or "compound butter," where a flavoring or seasoning ingredient is added to the butter.
