Cornstarch/Butter Sauce Ratio

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Joined Oct 31, 2012
     Years ago I knew a chef who ran a high volume seafood restaurant. Many of the dishes called for sautéing the fish, deglazing with wine, reducing and then finishing with a lump of compound butter that had cornstarch mixed in. Season and serve. 

I never found out how much cornstarch he added to the butter.

What do you think would be the right amount of 

cornstarch per pound of butter?
 
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