Eliza Acton’s brown butter sauce

Name: Eliza Acton’s brown butter sauce
Cuisine: Northern Europe
Ingredients: 75 g (3 oz) butter; 2 tablespoons white wine vinegar; pepper and salt; pepper and salt

Preparation info

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

For poached skate and eggs

Ingredients

75 g (3 oz) butter
2 tablespoons white wine vinegar

Europe
United Kingdom
Sauce
Vegetarian
Gluten-free

Method

Have the cooked fish or eggs ready on a heated dish. Also have the vinegar ready in a cup.

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 fish or eggs. This is also delicious with a few capers added.