1 medium shallot, chopped (1 1/2 tb)
2/3 cup ceylon tea-infused vinegar (see rec, ipe)
1/4 tsp salt, (scant)
1/8 tsp ground white pepper
3 tbsp heavy cream
14 tbsp unsalted butter, in pieces
Directions
Combine the shallot, vinegar, salt, and pepper in a nonaluminum
saucepan and reduce over medium-high heat until almost dry. Add the
cream and reduce by one third. Then, whisking constantly, whisk in
the pieces of butter a few at a time, adding more as the butter is
emulsified into the sauce, and bring just to a boil. Remove from the
heat. Use immediately or keep warm for up to 2 hours in a thermos.
Serve with Sole Steamed on a Bed of Ceylon Tea.
Source: "Cuisine a la Vapeur: The Art of Cooking with Steam" by
Jacques Maniere; translated by Stephanie Lyness
Servings: 1 servings
Ceylon Tea Butter Sauce Recipe brought to you by Recipe Ideas
Categories: Beverages; Drink; Sauce
The History of Recipes
Written recipes as an idea can be found way back into the distant past, in fact as far back as ancient Egypt, and potentially, even further back. In practice though, sadly, these old records were just primitive hieroglyphic instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, are some clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Moving our culinary historical trip onwards, there are some interesting books which date from the fourteenth century ; one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the curry that is served today, but instead accounts of the types of food prepared for the rich and wealthy people of the period. Over the next few hundred years, the powerful families of the West strove to offer the most exotic meals, and consequentially the best chefs and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the 19th century that cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, verifying, and recording popular recipes of the day. The arrival of TV brought us TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, permitting everyone to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Ceylon Tea Butter Sauce recipe.
