Buttermilk sauce refers to a sauce which is prepared using buttermilk. This sauce is used as a base for cooking meats, and vegetables or it is served as a dip with fried, baked, and poached vegetables and meat.
Butter, flour, salt, sugar, mustard, beaten egg, pepper milk are some of the ingredients which are found in the sauce. Buttermilk sauce is prepared in a simple way using ingredients like sugar, butter, baking soda, buttermilk and whipped cream. All the ingredients are combined at once and boiled by stirring over low heat. The sauce is immediately spooned over the cake or any other savory or dessert and served with whipped cream. Sometimes the sauces laced with buttermilk are thickened by the addition of roux.
Following another popular recipe the sauce is prepared in a similar way with ingredients like sugar, buttermilk, vanilla, karo syrup and butter. This sauce is generally served over ginger bread.
Special care should be taken while cooking the buttermilk sauce because it foams very quickly and falls out of the cooking utensil. The sauce needs to be continuously stirred during the cooking time so that it doesn’t sticks to the bottom or it fizzle out on boiling.
Popular Buttermilk Sauces
- Buttermilk White Sauce – The texture and taste of this sauce is entirely depended on the amount of flour added to it. The sauce is prepared using butter, all-purpose flour, milk, and buttermilk, Ranch dressing mix, salt and pepper. The sauce preparation actually begins by roux preparation and then milk is added and sauce is cooked until it thickens. Unlike the other buttermilk sauces the buttermilk is added to the sauce removing the pan from heat. This is done to avoid curdling. The sauce is normally prepared atleast 2 days in advance before serving. The sauce is served warm over green bean casserole, cheddar-pecan green bean casserole, and simple pecan-green bean casserole.
- Buttermilk Mustard Sauce – This sauce is generally served over baked or oven-fried chicken. It is prepared using ingredients like low-fat buttermilk, Dijon mustard, honey, salt, black pepper and rosemary. All ingredients are combined together and microwaved for about a minute or two for making this sauce. The sauce is then divided into 2 portions. Chicken is dipped in one portion prior to baking or frying and the other half is served over the prepared dish.