Drawn Butter Sauce

Sauce au Beurre

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Tablespoonfuls of Butter
  • A Tablespoonful of Chopped Parsley
  • The Juice of a Lemon (If Desired)


This sauce is made simply by melting Butter and adding a little chopped parsley. Add the juice of a lemon, if desired. It is used as a garnish for broiled meat, fish, chicken, etc.