Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Using butter and herbs to create a rich and creamy emulsion.
Origin: Italian Renaissance chefs (16th century) — Italy
See full technique reference →Using the casein in butter to emulsify herbs, creating a stable and smooth mixture.
Used as a sauce for various Italian dishes, such as meat and vegetables.
Pasta al burro e salvia (Lombardy): Primary sauce component
Scaloppine al burro (Piedmont): Finishing sauce
Risotto al burro (Veneto): Mantecatura enrichment
Primary Reaction
Emulsification
Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.