Eshabwe (Buttery Sauce for Meat)

Preparation

1. 1

   Heat the butter in a small saucepan over low heat until melted and lightly foamy, without letting it brown.

2. 2

   Pour in the milk little by little while whisking vigorously and continuously: this long, steady whisking is what lets the butter and milk emulsify into a smooth, foamy sauce.

3. 3

   Keep whisking for 8-10 minutes until you get a light, airy, slightly thickened texture.

4. 4

   Season lightly with salt.

5. 5

   Pour immediately into a serving dish, the sauce should be served warm to keep its foamy texture.

6. 6

   Serve alongside grilled meat or matoke, it is the traditional sauce of the Ankole herders in western Uganda.