Burnt or Browned Butter
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- 3 oz fresh butter
- 2 tablespoons good hot vinegar
- black pepper
- salt
Instructions
- Melt the butter in a frying pan over a gentle fire.
- Stir it slowly until it is of a dark brown colour.
- Pour in a couple of tablespoonfuls of good hot vinegar.
- Season with black pepper and a little salt.