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Eshabwe is a class of clarified butter that originated in Ankole and is commonly used as condiment. Eshabwe, also known as ghee sauce, is a traditional dish prepared in Ankole. The dish is usually prepared for special ceremonies or occasions.
The production of ghee differs slightly from that of clarified butter. The process of creating clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the milk solids. However, the production of ghee includes simmering the butter, which makes it nutty-tasting and aromatic. [14] [15] [16] [17]
It is used in several traditional sauce recipes such as béarnaise or hollandaise sauce. In some regions of Croatia butter was clarified (and called maslo) for better preservation at room temperature. In Yemen, there is a local custom where hot water is added to butter while the milk or whey is still within the butter. This mixture is then ...
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Butter is an emulsion of about 2% milk solids, 80% milk fats (clarified butter), and about 18% water. At 70 °C (158 °F), butter normally breaks down into its components parts, but in a beurre monté , the butter is heated in such a way that the butter can stay emulsified even up to 82–88 °C (180–190 °F).
Béarnaise sauce (/ b ər ˈ n eɪ z /; French: [be.aʁ.nɛz] ⓘ) is a sauce made of clarified butter, egg yolk, white wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce. [1] The difference is in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne.
Rendering butter, removing the water and milk solids, produces clarified butter, or ghee, which is almost entirely butterfat. Butter is a water-in-oil emulsion resulting from an inversion of the cream, where the milk proteins are the emulsifiers.
Seared yellowfin tuna in a beurre blanc sauce flavored with chocolate and wasabi. Beurre blanc (French pronunciation: [bœʁ blɑ̃]; "white butter" in French) or Beurre Nantais (French pronunciation: [bœʁ nɑ̃tɛ]) is a warm emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and shallots into which softened whole butter is whisked in off the heat ...
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