Crème de Beurre

• ⅛ pound clarified butter
• ½ cup crème fraîche
• ⅛ teaspoon

Toast butter in small skillet. Remove from heat. Cool, and whisk in crème, salt, and pepper. The trick to this sauce is the coolness of the butter. If butter is too hot, the crème will melt, rather than mix. Err on the side of having the butter too cool. Have crème at room temperature. Serve with poached fish and roasted chicken.