- In a small saucepan, cook the butter over low heat until it stops bubbling, and the milk solids at the bottom just begin to brown.
- Carefully add the other ingredients, being aware that this may cause the butter to foam up or even splatter. (It helps to stir it in quickly with a long-handled spoon.) Cook until the foaming subsides. Keep warm until time to spoon over the fish, oysters, sweetbreads, etc.