Drawn Butter Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
This sauce is made simply by melting Butter and adding a little chopped parsley. Add the juice of a lemon, if desired. It is used as a garnish for broiled meat, fish, chicken, etc.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- 2 Tablespoonfuls of Butter
- A Tablespoonful of Chopped Parsley
- The Juice of a Lemon (If Desired)
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Potatoes with Drawn Butter from The Picayune's Creole Cook Book by The Times Picayune Publishing Com
app.ckbk.com
Drawn Butter Sauce from The Settlement Cook Book by Lizzie Black Kander
app.ckbk.com
Cream of Butter Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Hollandaise Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Butterbeans from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
White Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Sauce Tartare from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Piquant Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com