Soft Butter Sauce

Name: Soft Butter Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1½ cups (380 ml)
Cuisine: French Classic
Ingredients: about 2 onions (200 g) Onion; 1 Tbsp (15 ml) Butter; about 6 Tbsp (100 ml) White Wine; 1 Tbsp (15 ml) White Balsamic; about 1¼ cups (330 ml) Butter

Independent adaptation of a publicly published Sárközi Ákos recipe. Not affiliated with, sponsored by, or endorsed by Sárközi Ákos.

FINISHING SAUCE · PIKE-PERCH & PAN-FRIED FISH

In the published recipe, this is the finishing sauce for pike-perch.

Sárközi's soft butter sauce for pike-perch.

On the jar

BUTTER

Method: stove
Yield: about 1½ cups
Ingredients: 5

Stove sauce. Cook from the recipe

Ratio

Butter 15 mlWhite Wine 100 mlWhite Balsamic 15 mlButter 330 ml

Ingredients

Onionabout 2 onions (200 g)
Butter1 Tbsp (15 ml)
White Wineabout 6 Tbsp (100 ml)
White Balsamic1 Tbsp (15 ml)
Butterabout 1¼ cups (330 ml)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Soft Butter Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Sárközi Ákos. Hungarian contemporary. Cited awards include: Michelin 1* (Borkonyha Winekitchen, Budapest).

Originally published as Lágy Vajmártás (Soft Butter Sauce).

Adapted from a Sárközi Ákos recipe (Sárközi Ákos / RTL (Borkonyha Winekitchen, Budapest)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Sárközi Ákos / RTL (Borkonyha Winekitchen, Budapest) (published as “Lágy Vajmártás (Soft Butter Sauce)”). Full citation lives in Provenance.

Companion jar