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

Melted Butter Sauce II (Gewelde boter II)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4


INGREDIENTS:
6 tablespoons butter salt



1 Stir the butter till it becomes creamy and add 1 tablespoon warm water very slowly, stirring all the time. It should be a creamy sauce. Salt to taste.

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