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Herbed Brown Butter french, sauce 5 tablespoons butter or clarified butter 1 teaspoon lemon juice, lime juice or vinegar 1 tablespoon chopped chives, dill, parsley or he or any combination Black pepper This is really best if you can take the time to clarify the butter: heat it just to the melting point, let stand a few minutes, skim the whey and drain off the fat to use. Discard the whey. Brown the butter over low heat. Stir and cook until it turns dark brown. Stir in the lemon juice or vinegar and the herbs of choice, then pepper to taste. Yields: 5 tablespoons NOTES : Browned butter or clarified butter with dill, chives or parsley. Try this with sautéed garlic in it and served over grilled fish. 222 797 356 0 0 Contributor: Dee Bell Yield: 5 servings Preparation Time: 0:05 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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