This Month's Recipe

Melt butter over low heat in small heavy saucepan,. Cook until butter begins to turn a light brown (color of hazelnuts). Remove from heat and add black pepper, lemon juice and parsley. Stir the sauce until it foams. When foam subsides, return pan to heat for a minute, stirring thoroughly and then remove from the heat. Makes about 1 ½ cups.

This is a very versatile sauce, which can be used with fish, shellfish meats and poultry. The browned solids are an integral part of the sauce and should be poured on the dish along with the browned butter.

Combine all ingredients, mix well and refrigerate in a covered container.

This is, of course, very easy to put together. While you can use dried dill, the fresh variety is far superior. This is an excellent sauce to use with poached fish, salmon in particular. It is also very good on baked potatoes.

Bon Appetit!