Lemony Brown-Butter Sauce with Chives
Recipe from Fine Cooking Magazine

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.


Lemony Brown-Butter Sauce with Chives

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Servings: Yields about 6 tablespoons, enough for 1 to 1-1/4 pounds steamed vegetables
Related Categories: Easter Dinner, Father's Day, Lemons, Mother's Day, Quick and Easy, Sauces, Steamed Asparagus, Steamed Broccoli, Vegetables
 
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Ingredients
  • 4  tablespoons
    unsalted butter
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  • 2  tablespoons
    fresh lemon juice
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    Kosher salt and freshly ground black pepper
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  • 2  tablespoons
    thinly sliced chives
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Directions
1.
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 teaspoon salt and 1/8 teaspoon pepper, or to taste.
2.
Drizzle the sauce over steamed vegetables and sprinkle with the chives.

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