Brown Butter Sauce

This sauce is wonderful on poached eggs or white fish.

• Ready In: 12 mins
• Yields: 4 fluid ounces

Ingredients

• 3  ounces unsalted butter
• 2  tablespoons white wine vinegar
•  salt & pepper

Directions

1. Have your cooked eggs or fish ready on a heated dish, and have the vinegar at hand in a cruet or bottle with sprinkle-top.
2. Melt the butter in a small frying pan and let it darken to a nut-brown colour.
3. Immediately take the pan off the heat and dash in the vinegar.
4. Season it with a little salt and pepper and pour it sizzling hot over the eggs.