• Light coloured melt is most commonly used in creamy white sauces such as hollandaise and béarnaise

• Brown melt (slightly overheated butter) provides roasted, cooked flavours which compliment brown sauces and gravies

• Burned butter (over-heated but not burnt) contributes flavour that compliments smoke flavoured and caramel-type sauces.

When melting, cut butter into small, even portions so it will melt quicker and uniformly.