- 2 sticks butter
- 1 tsp. red wine vinegar
- 1 tsp. Worcestershire
- 1 tsp. lemon juice
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.