Patent Publication Number: US-2007122538-A1

Title: Compound Butter Sauce

Description:
CROSS REFERENCE TO RELATED APPLICATIONS  
      This is the non-provisional follow up to provisional application No. 60/673,390 
    
    
     STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT  
      Not Applicable  
     REFERENCE TO SEQUENCE LISTING, A TABLE, OR A COMPUTER PROGRAM LISTING COMPACT DISK APPENDIX  
      Not Applicable  
     BACKGROUND OF THE INVENTION  
      This invention is based on several other established constructs: the French “Beurre Blanc” sauce, the “compound butter”, and the “vinaigrette”. The traditional Beurre Blanc is typically a reduction of wine and/or vinegar with shallots to a syrup-like consistency, then emulsified with butter over low heat to create a thick and rich sauce (See Reference 1). Compound butter is made by incorporating a flavoring agent into room temperature buffer, and re-forming the butter to be melted upon freshly prepared hot foods (like a blue cheese butter melting on top of a steak, hot off the grill). (See Reference 2) A vinaigrette is an emulsion of a water element (vinegar) and a fat element (oil). (See reference 3)  
      The “Compound Butter Sauce” was invented to allow a beurre blanc to be as easily useful as a prepared compound butter by using the same culinary theory behind the vinaigrette. We “compound” the butter with the liquid elements of the beurre blanc.  
     BRIEF SUMMARY OF THE INVENTION  
      The invention is a method of making a cold emulsion compound butter, which is flavored both by reduced (and thus intensified) aromatic liquids (such as wine, stocks, juices etc. see picture  1 ) and other flavoring agents. This cold emulsion method allows for an “instant” version of classical French style sauces to be quickly and easily prepared by the consumer. 
    
    
     BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWING  
      Picture  1 : Wine reducing in a steam jacketed kettle with herbs and spices.  
      Picture  2 : Red wine reduction, butter, and flavorings being emulsified in a mixer.  
      Picture  3 : Spicy Orange Creole Sauce being packaged into cups.  
      Picture  4 : Sauces are topped with lids and stickers, then shrink wrapped.  
      Picture  5 : Sauce being prepared by a consumer. It has been added to a pan and gently stirred for about 20 seconds.  
      Picture  6 : Sauce being prepared by a consumer. It has been added to a pan and gently stirred for about 40 seconds.  
      Picture  7 : Sauce being prepared by a consumer. It has been added to a pan and gently stirred for about 60 seconds. It is ready to serve. 
    
    
     DETAILED DESCRIPTION OF THE INVENTION  
      This is the non-provisional follow up to provisional application No. 60/673,390.  
      Compound butter sauces are made by emulsifying butter with an acidic liquid component at room temperature (25° C.) through high-speed whipping (see picture  2 ). Seasonings and other emulsifying agents such as mustard may also be added to produce a variety of flavors. The product is then packaged (see pictures  3 , and  4 ) and cooled by refrigeration or freezing. It is made ready for consumption by stirring or whisking over low heat for a couple of minutes until melted, at which point it can be poured over a meal as a finishing sauce to add flavor, moisture, and beauty to the food.  
      The compound butter sauce is exceptionally versatile and can be utilized in a variety of settings. The home cook can use it on any meat, fish or vegetable dish to bring both flavor and beauty. Even if the home cook is familiar with the conventional “hot emulsion” technique to make a sauce like this—they may still prefer to use this invention as a time saver, as it takes over half an hour to make this sauce from scratch (preparation time varies based on technique, recipe and quantity).  
      A restaurant also may choose to use this cold emulsified sauce as a time saver. The ingredients are costly, as are the wages of employees who in this case would be paid to stand around and watch the liquids boil. Furthermore, kitchen staff at restaurants of low to medium quality may not have the formal training or experience to know how to make such a product for use in their restaurant—this invention would provide an easy and delicious short-cut.  
      Caterers may also appreciate the versatility of the invention, as they are prone to accept jobs that require them to produce meals in locations that do not have fully functional kitchens. This sauce would be quite easy to prepare using only a buffet pan, and a sterno candle (which are the typical tools of the trade for a caterer). Additionally the same time saving, and wage saving argument would apply to caterers the same as it does to restaurants.  
      Another possible application for the invention is in the frozen foods industry (including airline food, cafeteria food etc). By placing individual portions of the sauce onto a meal to be frozen and reheated later, an otherwise mundane meal can be turned into something gourmet. The sauce&#39;s ability to maintain its integrity when frozen and reheated lends it to usage in frozen meals in a variety of settings including airline/travel industry, and frozen entrees in grocery stores.  
      Researching the production process for this invention revealed specific ratios of liquid to fat, specific temperatures at all stages of the process, and the proper adjustment of acidity levels. Discovery details are listed below: 
          The liquid element should not be in excess of 1.25 cups per pound of butter. A higher amount prevents a full emulsion of the liquid into the fat, and leaves drops of the liquid visible on the surface of the product. A liquid amount of one cup per pound of butter appears to be the ideal amount to fully distribute the color and flavor of the liquid elements—though any amount down to a syrup and including flavoring oils and chemical compounds may be used as the flavoring agent.     If the temperature of the product, or the butter to be used in the product exceeds 82.4 degrees (melting temperature according to http://hypertextbook.com/facts/2003/JessicaCheung.shtml), the texture of the product will be compromised, and the quality will decrease. For this reason the product should be stored in refrigeration until consumer use. The consumer will take refrigerated sauce and stir over low heat until melted—about one minute (see pictures  5  to  7 )—then pour over a finished meal.     Acidity of the product must be at a pH of 2.5 or higher to ensure high quality (too much acidity can contribute to the breaking of a sauce)—yet the pH must be lower than 4.6 in order to be considered an “acid food”. An “acid food” means that the food product is preserved by the levels of acidity inherent to the product.        

     REFERENCES  
     Reference #1  
      A Basic Beurre Blanc:  
     
         
          2 tablespoons white wine vinegar  
          2 tablespoons dry white wine  
          1 tablespoon minced shallots  
          1 to 2 sticks unsalted butter, cold  
          Salt and pepper to taste  
       
    
      In a saucepan combine vinegar, wine and shallots. Over low to medium heat reduce mixture to about 1 tablespoon of product. Mixture will become like a jam.  
      Over low heat add dots of cold butter while continually whisking. Continue to add, mount, butter quickly, barely allowing for previously added butter to melt. Mixture will appear frothy and creamy.  
      Strain sauce (optional). Season with salt and pepper to taste.  
      http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD 13  9936 — 3520,00.html  
     Reference #2  
      A Basic Compound Butter:  
     
         
          1 pound butter  
          3 to 4 tablespoons extra virgin olive oil  
          2 tablespoons fresh chives, chopped  
          1 tablespoon thyme, chopped  
          1 tablespoon sage, chopped  
          1 tablespoon rosemary, chopped 
 
 Hardware: 
 
          Dough scraper  
          Standing mixer  
          Parchment paper or plastic wrap  
       
    
      Chop the butter into uniform chunks using the dough scraper.  
      Place the oil into the food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil. Using the whisk attachment, whip the butter in the mixers work bowl at medium speed until it softens and lightens in color, about 5 to 7 minutes.  
      Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving.  
      http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD — 9936 — 16230,00.html  
     Reference #3  
      A Basic Vinaigrette:  
     
         
          ¼ cup white wine, Champagne, or aged Sherry wine vinegar  
          2 teaspoons Dijon mustard  
          1 teaspoon kosher salt  
          Freshly ground black pepper  
          ⅔ to ¾ cups extra-virgin olive oil  
       
    
      In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in enough oil to make a smooth dressing with a balanced taste. Use immediately or store covered, in the refrigerator, for up to 1 week. 
      http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD — 9936 — 19924,00.html