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Recipe

Lemony Brown-Butter Sauce with Chives

Scott Phillips

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.

Ingredients

  • 4 Tbs. unsalted butter
  • 2 Tbs. fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. thinly sliced chives

Nutritional Information

      Nutritional Sample Size per six servings without vegetables
      Calories (kcal) : 70
      Fat Calories (kcal): 70
      Fat (g): 8
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 20
      Sodium (mg): 50
      Carbohydrates (g): 1
      Fiber (g): 0
      Protein (g): 0

Preparation

  • 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.

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