Wine and butter emulsion
Serve the emulsion as a sauce for vegetables, especially spinach, seafood, fish. It goes well with prawns or squids. Also use it to pour over pasta, noodles, vegetables or fried mushrooms.
Preparation: 10 min
Easy
Preparation: 10 min
Easy
Ingredients:
- 10 g broth paste - CVR
- 80 g butter
- 50 g white dry wine
- 2 g wheat flour, type 550
Method of cooking:
- Add 20 grams of butter to the bowl and close the bowl with a cork lid.
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