Yield: Yields about 6 Tbs., enough for 1 to 1-1/4 lb. steamed vegetables.
This sauce adds richness to steamed spring vegetables like asparagus, baby artichokes, sugar snap peas and green beans. It’s also good on steamed Brussels sprouts. For steaming times and tips preparing the vegetables, see Vegetables, Perfectly Steamed & Deliciously Sauced.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
In a small (1-quart) saucepan, melt the butter over medium heat. Cook the butter, whisking constantly, just until the milk solids turn a nutty brown color, 3 to 5 minutes. As soon as the butter is brown, take the pan off the heat and carefully pour in the lemon juice. Swirl to combine. Season with 1/4 tsp. salt and 1/8 tsp. pepper, or to taste.
Drizzle the sauce over steamed vegetables and sprinkle with the chives.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the west coast. Host Curtis Stone…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?