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Butter: Polonaise or Browned Butter Crumb Sauce
atti posted 01-22-99
Polonaise or Browned Butter Crumb Sauce
(Serves 4)
A topping for vegetables
Brown: 1/3 c. fine dry bread crumbs in Meuniere butter (recipe below)
(If you wish, you may saute 1 Tbsp. minced onion in the butter until transparant, before adding the bread crumbs.) Garnish the vegetable with finely chopped hard-cooked egg and pour sauce over it.
Meuniere (Lemon Butter)
1/4 c. clarified butter
1 tsp. vinegar or lemon juice
Melt butter and cook very slowly, until dark brown. Stir in 1 tsp. vinegar or lemon juice at once. You may add 1 Tbsp. chopped capers if served with fish. Serve immediately.
