The Art of Dutch Cooking/C. Countess van Limburg Stirum 2001

Melted Butter Sauce I (Gewelde boter I)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
1


INGREDIENTS:
3 tablespoons butter



1 This is the eaiser way. Melt 2 tablespoons butter slowly, so that the yellow color does not change. Never brown it. Remove from heat and add the third tablespoon; stir well until all has melted.

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