As the name suggests, one of the ingredients of a creamy sauce should be butter.
What do amateur cooks usually do before adding this ingredient?
They melt the butter to make it as liquid as possible.
However, Yulia Arkhipova, an expert in the field of cooking for the online publication Belnovosti, a chef and fourth-class baker, calls this approach wrong.
The specialist is sure that using melted butter does not allow you to get the most delicate sauce.
What to do with butter before adding to the sauce
A fatty product should never be melted.
It should be cooled, and then grated or chopped very finely.
It is necessary to add butter pieces to the sauce, not liquid!
After ‘combining’ with hot ingredients, the butter will begin to melt.
As a result, the product will begin to be evenly distributed throughout the liquid seasoning.
The result will be the most appetizing sauce, distinguished by the ideal consistency.
The texture will be velvety. The seasoning will be incredibly tender. Even a seasoned gourmet will be pleased with such a sauce.
As the name suggests, one of the ingredients of a creamy sauce should be butter.
What do amateur cooks usually do before adding this ingredient?
They melt the butter to make it as liquid as possible.
However, Yulia Arkhipova, an expert in the field of cooking for the online publication Belnovosti, a chef and fourth-class baker, calls this approach wrong.
The specialist is sure that using melted butter does not allow you to get the most delicate sauce.
What to do with butter before adding to the sauce
A fatty product should never be melted.
It should be cooled, and then grated or chopped very finely.
It is necessary to add butter pieces to the sauce, not liquid!
After ‘combining’ with hot ingredients, the butter will begin to melt.
As a result, the product will begin to be evenly distributed throughout the liquid seasoning.
The result will be the most appetizing sauce, distinguished by the ideal consistency.
The texture will be velvety. The seasoning will be incredibly tender. Even a seasoned gourmet will be pleased with such a sauce.
As the name suggests, one of the ingredients of a creamy sauce should be butter.
What do amateur cooks usually do before adding this ingredient?
They melt the butter to make it as liquid as possible.
However, Yulia Arkhipova, an expert in the field of cooking for the online publication Belnovosti, a chef and fourth-class baker, calls this approach wrong.
The specialist is sure that using melted butter does not allow you to get the most delicate sauce.
What to do with butter before adding to the sauce
A fatty product should never be melted.
It should be cooled, and then grated or chopped very finely.
It is necessary to add butter pieces to the sauce, not liquid!
After ‘combining’ with hot ingredients, the butter will begin to melt.
As a result, the product will begin to be evenly distributed throughout the liquid seasoning.
The result will be the most appetizing sauce, distinguished by the ideal consistency.
The texture will be velvety. The seasoning will be incredibly tender. Even a seasoned gourmet will be pleased with such a sauce.
As the name suggests, one of the ingredients of a creamy sauce should be butter.
What do amateur cooks usually do before adding this ingredient?
They melt the butter to make it as liquid as possible.
However, Yulia Arkhipova, an expert in the field of cooking for the online publication Belnovosti, a chef and fourth-class baker, calls this approach wrong.
The specialist is sure that using melted butter does not allow you to get the most delicate sauce.
What to do with butter before adding to the sauce
A fatty product should never be melted.
It should be cooled, and then grated or chopped very finely.
It is necessary to add butter pieces to the sauce, not liquid!
After ‘combining’ with hot ingredients, the butter will begin to melt.
As the name suggests, one of the ingredients of a creamy sauce should be butter.
What do amateur cooks usually do before adding this ingredient?
They melt the butter to make it as liquid as possible.
However, Yulia Arkhipova, an expert in the field of cooking for the online publication Belnovosti, a chef and fourth-class baker, calls this approach wrong.
The specialist is sure that using melted butter does not allow you to get the most delicate sauce.
What to do with butter before adding to sauce
As the name suggests, one of the ingredients of a cream sauce should be butter.
What do amateur cooks usually do before adding this ingredient?
They melt the butter to make it as liquid as possible.
However, the expert of the online publication ‘Belnovosti’ in the field of cooking, chef, fourth-class baker Yulia Arkhipova calls this approach wrong.
The expert is sure: using melted butter does not allow you to get the most delicate sauce.
What should be done with butter before adding to the sauce
A fatty product should never be melted.
It should be cooled, and then grated or chopped very finely.
It is necessary to add butter pieces to the sauce, not liquid!
After ‘combining’ with hot ingredients, the butter will begin to melt.
As a result, the product will begin to be evenly distributed throughout the liquid seasoning.
The result will be the most appetizing sauce, distinguished by the ideal consistency.
The texture will be velvety. The seasoning will be incredibly tender. Even a seasoned gourmet will be pleased with such a sauce.
