Family Recipes Cookbook

The cookbook I never got around to finishing…

Lemon and Mustard Brown Butter Sauce 12/26/2009

Filed under: Adrienne DeArmas,Condiments — dearmasa @ 9:41 AM


3 1/2 tablespoons unsalted butter
salt and freshly ground black pepper to taste
1/4 cup lemon juice only
1 to 3 teaspoon Dijon-style mustard

In a medium skillet over medium-high heat, heat the butter  and lemon juice until the butter melts. Continue to cook, swirling the pan almost constantly, until the butter turns light brown, about 2 minutes. Remove from the heat and whisk in the mustard. The sauce won’t be smooth. Season lightly with salt and pepper. Serve on any vegetable or mild, white fish.


One Response to “Lemon and Mustard Brown Butter Sauce”

  1. dearmasa Says:

    This was published in the Washington Post in 2004. Originally it was to be served on fish, but we’ve tried it on carrots, broccoli, asparagus, green beans, rice, couscous, you name it – it’s seriously the best sauce in the world!

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