Lunch: Brown Butter
Recipe by Patrick O'Connell This sauce is served at the Inn at Little Washington with its signature dish, "Filet Mignon" of Rare Tuna Capped with Seared Foie Gras.
Ingredients
1/2 lb. lightly salted butter
Instructions
In a heavy skillet over medium heat, melt the butter, stirring constantly. Increase the heat and continue stirring as the butter foams and begins to turn golden brown. Immediately remove the butter from the heat and carefully pour it into a heat-proof container.
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Nutrition Facts
Serving Size: 2
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
