Black Butter Sauce
A historical recipe from The Golden Rule Cook Book, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912).
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A historical recipe
The Golden Rule Cook Book: Six hundred recipes for meatless dishes, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912). Project Gutenberg eBook #55555.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
- 4 tablespoons of butter
- 1 saltspoon of salt
- 1 teaspoon of reduced vinegar
Method
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- Put 3 or 4 tablespoons of butter in a saucepan with 1 saltspoon of salt and a little pepper, and let cook slowly until browned;
- then add 1 teaspoon of reduced vinegar or lemon juice, and serve hot.
Plating
Cookware for this recipe
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Saucepan