Brown Butter Sauce

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“This sauce is wonderful on poached eggs or white fish.”
READY IN:
12mins
YIELD:
4 fluid ounces
UNITS:
US

Ingredients Nutrition

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.

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