5 Servings
5 T butter (or clarified butter)
1 t lemon juice, lime juice or
-vinegar
1 T 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
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