Butter Sauce for Vegetables
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1/2 cp butter or margerine
2 tbsp lemon juice
2 tbsp finely cut chives
2 tbsp finely cut water cress
1/16 tsp cayenne
1 - Melt butter or margerine in skillet.
2 - Heat until butter starts to brown.
3 - Stir in lemon juice.
4 - Add chives, water cress and cayenne.
5 - Stir.
Makes about 3/4 cp sauce
Serve over broccoli, green beans, asparagus, cauliflower, new
potatoes, carrots, and other vegetables.