Prep 5 mins
Cook 5 mins
I grew up on this and have never found anyone who has heard of it. I suspect it is German in origin because my mother was German. It is very good on new potatoes and good on potatoes anytime. It is something you have to try to believe.
- Melt the butter in a large frying pan.
- Cook it until it is a medium dark brown.
- Carefully add the vinegar.
- Be real careful because the vinegar will cause the butter to boil and foam.
- When it is done foaming pour into a gravy boat and serve.
Wow! I am 71 years old and have had this all of my life! My parents are German and were raised on this. The recipe originally came from Prussia. We use it regularly on Verenika (EXTRA dry cottage cheese dumplings), and Kielkia, (dough left over from making Verenika). I tried your recipe, and it is just like ours! Thanks for posting it!
This is a delicious gravy. I slightly decreased the butter, but kept the vinegar the same. I tossed it with boiled yukon gold potatoes, which was yummy. I anticipate the the leftovers will be scrumptious tomorrow, as the potatoes will have a chance to soak up all that flavor. Made for PAC Fall 2007. Thanks, Lester G.
This is wonderful on wedges of cooked cabbage, carrots and potatoes and a little bit on cooked rutabegas. I have also put a little on baked while fish instead of sauce. Also put a little on sliced ham in sandwiches and forget the dill pickles. Yummm!!