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The Times Picayune Publishing Company

Drawn Butter Sauce

Sauce au Beurre

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

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

Method

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.

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