Basic Brown Butter Sauce

  • Yield servings

A classic butter sauce for roasted vegetables.



1/2 cup Real California butter
1 teaspoon minced fresh garlic
2 to 3 teaspoons balsamic vinegar
1 dash salt and freshly ground pepper to taste


  1. Melt butter in a large heavy skillet over medium heat. When butter begins to foam, cook and stir for 2 to 3 minutes, just until the butter turns golden brown and smells nutty, swirling pan several times to avoid scorching. Remove pan from heat and stir in the herbs, garlic and vinegar.
Recipe courtesy of the California Milk Advisory Board



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