Cream Butter Recipe

This luxurious cream butter sauce transforms simple ingredients into a rich, aromatic accompaniment for your favorite dishes. By gently simmering water with dried bay leaves and ground coriander, you create a fragrant base that infuses the unsalted butter with warm, earthy notes. A splash of red wine vinegar adds a bright acidity that cuts through the richness, balancing the flavor profile beautifully. The result is a smooth, glossy sauce that coats Brussels sprout leaves or roasted vegetables with comforting elegance. It is an effortless way to elevate everyday cooking, offering a sophisticated touch without complicated techniques. Ideal for weeknight dinners or as a finishing touch for hearty salads, this sauce brings a homemade warmth to the table. The subtle spice and herbal undertones make it versatile enough to pair with grains, meats, or simply spread over warm bread.

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 12

Calories: 408.5

Dietary: Gluten-free, Vegetarian

Description

This luxurious cream butter sauce transforms simple ingredients into a rich, aromatic accompaniment for your favorite dishes. By gently simmering water with dried bay leaves and ground coriander, you create a fragrant base that infuses the unsalted butter with warm, earthy notes. A splash of red wine vinegar adds a bright acidity that cuts through the richness, balancing the flavor profile beautifully. The result is a smooth, glossy sauce that coats Brussels sprout leaves or roasted vegetables with comforting elegance. It is an effortless way to elevate everyday cooking, offering a sophisticated touch without complicated techniques. Ideal for weeknight dinners or as a finishing touch for hearty salads, this sauce brings a homemade warmth to the table. The subtle spice and herbal undertones make it versatile enough to pair with grains, meats, or simply spread over warm bread.

Ingredients

2 Dried bay leaves
1 teaspoons Ground coriander
1/2 tablespoons red wine vinegar
1 Litre (4 cups) water
g unsalted butter
6 Brussels sprouts, leaves separated

Directions

1
In a medium saucepan, combine the water, dried bay leaves, and ground coriander.
2
Bring the mixture to a gentle simmer over medium heat, then reduce heat to low.
3
Let the spices steep in the water for about 5 minutes to infuse the flavor.
4
Remove the saucepan from the heat and discard the bay leaves.
5
Whisk in the unsalted butter gradually until it is completely melted and emulsified into the liquid.
6
Stir in the red wine vinegar to balance the richness.
7
Toss the separated Brussels sprout leaves in the warm sauce until evenly coated.
8
Serve immediately while warm.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 408.5kcal

% Daily Value *
Total Fat 24.9g39%
Saturated Fat 13.6g68%
Cholesterol 53.8mg18%
Sodium 47.7mg2%
Total Carbohydrate 51.8g18%
Dietary Fiber 19.5g78%
Sugars 3.3g
Protein 9.3g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: butter sauce, brussels sprouts, coriander, cream sauce, dinner, easy recipe, herb sauce, home cooking, rich flavor, roasted vegetables, sauce recipe, side dish, vegetarian, wine vinegar, winter dish

Read it online: https://www.chefs-mate.com/recipe/cream-butter-recipe-30/