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Burro fuso

An emulsion of butter and water that is stable up to 180-190 degrees F, used to poach meats, fish, shellfish, vegetables

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Recipes

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Fresh Pasta with Burro Fuso - The Taste Edit

It seems like a lot of people stress too much about what to eat during the week and a lot of the literature out there makes weeknight dinners way more complicated than they need to be. What would you think if we told you that you could make an almost...

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Italian Canederli Dumplings

Italian dumplings, or canederli, are a delicious way to use up stale bread. Learn how to make them and serve in a brown butter sauce or soup broth...

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A Pasta Recipe From San Francisco's SPQR

The Chalkboard Mag shares a slow food recipe from San Francisco's SPQR restaurant. This fresh pasta recipe is perfect for entertaining...

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Beurre Monté: The Workhorse Sauce Recipe - Thomas Keller

At the French Laundry, we use an awful lot of butter without serving a lot of butter because of a method and substance called beurre monté—a way of in.....

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Beurre Monté: Magic Butter | Saveur

Just a flick of a whisk keeps butter emulsified and creates a light butter sauce perfect for many food applications...

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Scallops with Parsnip Purée and Lemon Beurre Monté Recipe | James Beard Foundation

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Butter-Poached Lobster with Cherry Tomatoes and Fresh Pasta Recipe

Butter-poached lobster is a revelation in texture and taste; this recipes merges it with cherry tomatoes and fresh pasta for a gourmet meal...

Lobster Poached in Beurre Monte or Cook Like Thomas Keller — I did! | Secrets from Secret Ingredients

Recently I was asked to prepare an elaborate menu for a very special birthday dinner of which one course was lobster tail. I thought of piggy backing lobster tail and serving with a compound butte…...

Lobster Américaine Recipe | MyRecipes

Dishes cooked à l'américaine are prepared with a luscious tomato-wine sauce. Though this recipe—from premier seafood chef Eric Ripert—requires some involved steps, they're more than worth the effort. Garnish with tarragon leaves...

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Clam Chowder Sauteed Cod with Cod Cakes and Parsley Oil | The Splendid Table

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