Normandy White Butter Sauce
20 Sep 2011
|Fish court bouillon||1 Cup (16 tbs), strained|
|White vinegar||2 Tablespoon|
|Butter||1 Cup (16 tbs), cut into pieces|
1.On a low flame simmer court bouillon and vinegar for 10 minutes.
2.Once 2/3 to 3/4 cup liquid is left, remove from the flame.
3.Add butter, one by one piece and stir.
4.Put salt and pepper.
5.Serve in heated sauce boat.
Difficulty Level:Very Easy
Cook Time:20 Minutes
Normandy White Butter Sauce Recipe