Don’t melt before adding When you add the butter (solid) to the pan at the end with the other few ingredients and mix all together it makes a little pan sauce of sorts and the butter holds it together
This is the end it does not state if you add butter pre- melted , or turn off heat, or finish cooking shrimp with butter so it melts“Then finish with a handful of fresh chopped parsley, the juice of the lemon, and three tablespoons of butter. Serve hot with a baguette for dipping.” I did read it.. you don’t have to answer me if you think my question is ignorant..I guess being condescending comes easier to you then being helpful
oh, i get it now. no food rules on this one/ but don't bother to melt it. the colder the butter added[not frozen though]the more emulsified/thicker the sauce . it's 'beurre blanc' kind of thing: cook down the acid [wine, lemon jce, etc]to a skim; add cold butter,whisking to blend:boom; "Beurre blanc ". but if you don't want that, just add room temp to cold butter, stir to blend;serve.
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When you add the butter (solid) to the pan at the end with the other few ingredients and mix all together it makes a little pan sauce of sorts and the butter holds it together