Ingredients:

  • 3/4 cup whole milk
  • 1/4 cup unsalted butter

Instructions:

  1. Measure the milk. Pour 3/4 cup (180ml) of whole milk into a bowl and let it sit for 10 minutes. Note: This takes the chill off and prevents the butter from hardening instantly.
  2. Melt the butter. Place 1/4 cup (56g) of unsalted butter in your saucepan over low heat.
  3. Monitor the melt. Heat the butter until it is liquid and shimmering but not bubbling.
  4. Combine the ingredients. Slowly pour the melted butter into the milk while whisking constantly.
  5. Whisk vigorously. Continue whisking for about 2 minutes until the mixture is unified and slightly thickened.
  6. Check the consistency. The liquid should look opaque and coat the back of a spoon.
  7. Temper the mixture. If adding to a hot soup, stir in a spoonful of the hot liquid first. Note: This prevents thermal shock and curdling.
  8. Cool slightly. Allow the mixture to sit for 3 minutes before using in cold applications.
  9. Store any extra. Pour the remaining liquid into a jar and seal it tightly.
  10. Final shake. If the mixture sits, give it a good shake until it looks creamy and smooth again.