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Okay, I've got my whisk moving around. It's going to give this a nice meaty flavor and
a little depth of color, because you know the last thing I'm going to add, of course,
is the bad stuff. I've got to add a little bit of butter. I've gots to add a little bit
of butter, cause it's not sauce unless it has butter in it. So we've got this down just
about where we want. I'm just using my fingers, this butter's nice and soft. I'm going to
grab a little lump of it. In it goes, take it off the flame. Because the idea is you
want it to cool down but the butter doesn't split. I'm adding just a little more butter.
This is so much fun. I get to play with it and play with my fingers with butter. And
I'm going to take it back on the flame and bring it back up. This is so much fun because
I get to play with the butter. Butter on my fingers. Okay, and just back on the flame
for a half a second. Oh, God, we have a beautiful sauce. Gorgeous. The butter hasn't separated.
I think we need to have just a little bit of a taste. Just need to find me a spoon.
Now you see, it's not a really thick sauce. Oh, that's so good. Mmm. Alright, now to plating
the chicken.