I had the enormous pleasure of cooking alongside Bill Telepan, chef and proprietor of Telepan, during the New York Culinary Experience over the weekend. We braised lamb shanks, mashed parsnips, caramelized shallots, and pinched pierogies into shape after stuffing them with beet greens. What I loved most was watching how butter, cream and white wine vinegar evolved to a brilliant brown butter sauce for our plump little Polish dumplings. This sauce is also a natural for gnocchi with some crispy sage or really anything you have in mind to make!
Bill Telepan's Brown Butter Sauce
2 tbs white wine vinegar
4 tbs unsalted butter
4 tbs cream
Put vinegar in a deep heat-proof bowl. Put butter and cream in a small heavy saucepan over medium-high heat and heat mixture until it boils. Turn heat down to medium-low and whisk constantly. It will thicken to the consistency of mayonnaise and then the milk solids will separate out.
When solids have separated and are floating on top of the mixture, remove pan from heat and pour mixture into a blender. Blend mixture for 20 seconds, breaking up the solids, and pour back into saucepan.
Cook mixture over medium-low heat, whisking constantly, until it turns from reddish brown to a deep walnut-brown color, about 3 minutes. Pour sauce into bowl with vinegar (it will foam up a bit). Add a pinch of salt and swirl the sauce and vinegar around.
Telepan adds, "You may notice little bits of milk solids in the mixture; don't worry about them. They're sweet, nutty, and delicious."
Toques off to you, Chef Telepan!
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