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| Butter Sauce for Vegetables
1/2 cup of butter or margarine
2 tablespoons of lemon juice
2 tablespoons of finely cut chives
2 tablespoons of finely cut watercress
1/16 teaspoon of cayenne
Melt butter or margarine in skillet. Heat until butter starts to brown. Stir in lemon juice. Add chives, watercress, and cayenne. Stir. Makes about 3/4 cup sauce.
Serve hot over broccoli, green beans, asparagus, cauliflower, new potatoes, carrots, other vegetables. |
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