Healthy Faux Drawn Butter Recipes

Steps:

• Melt half the butter, add flour mixed with seasoning and then gradually add hot water. Boil 5 minutes and remaining butter piece by piece.

Steps:

• Melt the butter in the top of a double boiler over just-barely simmering water, 5 to 7 minutes. Set the melted butter aside to cool slightly, then skim the foam off the top and discard. Allow the butter to solidify overnight. Drain off any liquid that collects at the bottom. Melt the butter in a microwave-safe glass or ceramic bowl, and pour into individual bowls before serving.

Steps:

• mix and use as needed.
• (for use in cooking).

Steps:

• Melt butter in a small saucepan over low heat until butter foams and solids sink to bottom, about 15 minutes. Remove from heat. Let cool.
• Carefully skim foam from top, and discard. Pour clear butter into a bowl, leaving any solids in pan; discard solids. (Drawn butter can be refrigerated for up to 1 month.) Serve warm.

Steps:

• In a small saucepan, melt butter.
• Stir in flour, salt and pepper.
• Add water and cook over high heat until mixture boils and thickens, stirring constantly.

Steps:

• Preheat oven to 350º.
• Mix all the dry ingredients (wheat gluten, yeast flakes, granulated onion, garlic powder, and white pepper) in work bowl of Kitchen Aid (or other mixer) or mixing bowl. Give it a quick whisk to incorporate.
• Combine tofu, 1 1/2 cups of broth, 1/2 cup garbanzo beans, 1 tablespoon of olive oil, and 1 tablespoon of poultry seasoning in blender. Blend for 30 seconds or until completely smooth. You want the tofu to be fully broken down. It should look like a smoothie.
• Pour the wet ingredients into the dry and mix together. Dough will be wet. Turn out onto a cutting board and knead for about 5 minutes. Shape into loaf, put in oiled bread pan and let stand for another 5 minutes.
• Mix 1 cup vegetable broth, 1 tablespoon olive oil, 1/2 tablespoon poultry seasoning, and 2 garlic cloves, minced, to make the basting broth over medium heat.
• When dough is finished resting, baste with one or two baster squeezes of broth. Put in oven.
• Baste again at :30 minutes. (You'll have broth left over.).
• Bake 1 hour. Dough will feel firm to the touch and nicely browned. Broth should be completely absorbed. Let cool for :15 minutes before serving.
• Freezes great!

Steps:

• Let the butter soften to room temperature.
• Cut it into 8 pieces and roll them in the flour so that it is all absorbed.
• Put the pieces into a saucepan and place it over a very low heat, stirring and beating with a wire whisk until you have a pale, creamy mixture.
• Gradually add the milk, whisking after each addition; do not worry if it looks strangely rubbery at this point, it will turn back into a creamy sauce as you add more milk.
• When all the milk has been incorporated, add the lemon juice and cook the sauce very gently for 5 minutes, whisking constantly.
• Serve very hot.

Steps:

• Whisk together butter flavor and flax seed oil in a bowl. Add dash of salt and whisk (optional). Heat gently if desired. Do not heat or serve on a butter warmer as the flax seed oil will oxidize.