Difference between revisions of "Botersaus"
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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. | ||
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# Stir and add [[salt]] to taste. | # Stir and add [[salt]] to taste. | ||
| − | [[Category:Dutch Sauces]] | + | [[Category:Dutch cuisine]] |
| + | [[Category:Sauces Recipes]] | ||
[[Category:Fish stock and broth Recipes]] | [[Category:Fish stock and broth Recipes]] | ||
[[Category:Potato starch Recipes]] | [[Category:Potato starch Recipes]] | ||
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.
