Making a brown butter sauce is easy. Butter is composed of three components: water, butterfat and milk solids. When butter melts in bubbles the water in the butter begins to evaporate. After the water has evaporated the milk solids toast in the remaining butterfat turning brown and giving off a nutty scent. This is brown butter there is a popular sauce that use as brown butter called Meuniere Sauce. Meuniere means Miller’s wife, a Millers wife would have access to plenty of flour. Since mills were built on extremes the miller’s wife often serve fish for dinner and would make a simple sauce to accompany yet of brown butter, chopped parsley and lemon. To make a sauce ala Meuniere in a first, dredge the fish flower then sauté in the pan with water.

Remove and keep warm on making the sauce in the same pan. Add two table spoons of chopped herbs that use from a half of fresh lemon to perk up the sauce. You can also use good quality white wine vinegar; scrape up any pieces of fish stir well to bring the salt together. At this point add a spoon full of capers if you like. Season with salt and pepper, dress of the sauce over the warm sow and serve immediately. The miller’s wife would be proud.