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.
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.
nutrition information (per serving):
per six servings without vegetables, Calories
8, Fat Calories
70, Saturated Fat
0, Monounsaturated Fat
1, Polyunsaturated Fat
Photo: Scott Phillips