Difference between revisions of "Botersaus"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Dutch ([^cC])(.*)\]\]" to "Category:Dutch cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* pinch of [[salt]] | * pinch of [[salt]] | ||
| − | == | + | == Procedures == |
# Mix the [[potato starch|potato]] or [[cornstarch|cornflour]] with a little cold [[water]] to make a paste. | # Mix the [[potato starch|potato]] or [[cornstarch|cornflour]] with a little cold [[water]] to make a paste. | ||
# Bring the [[water]] or [[fish stock]] to the boil and bind it with the [[potato starch|potato flour]] paste. | # Bring the [[water]] or [[fish stock]] to the boil and bind it with the [[potato starch|potato flour]] paste. | ||
Latest revision as of 08:06, 14 July 2012
Description
A simple sauce that works best with fish dishes.
Ingredients
- ½ liter water or fish stock
- 15 g potato flour or cornflour
- 50 g butter
- pinch of salt
Procedures
- Mix the potato or cornflour with a little cold water to make a paste.
- Bring the water or fish stock to the boil and bind it with the potato flour paste.
- Leave to boil for a short while and take off the heat.
- Add the cubed butter.
- Stir and add salt to taste.
