Brown Butter Sauce
This sauce is wonderful on poached eggs or white fish.
READY IN: 12mins
YIELD: 4 fluid ounces
UNITS: US
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DIRECTIONS
- 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.
- Melt the butter in a small frying pan and let it darken to a nut-brown colour.
- Immediately take the pan off the heat and dash in the vinegar.
- Season it with a little salt and pepper and pour it sizzling hot over the eggs.
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