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DOROTHYÕS SAUCE

Melt the butter in a small saucepan.  In a bowl whisk together the cr¸me fra”che and vinegar.  Season with salt and pepper.  Dribble the melted butter into the cream mixture, whisking constantly.  Re-heat the sauce in the top of a double boiler over barely simmering water.  Serve with boiled new potatoes.
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6  tbsp unsalted butter
1/3 cup cr¸me fra”che
1 tsp vinegar
salt, pepper
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You can also stir about 3 tablespoons of fresh chopped herbs into the sauce for a great flavor.
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Ile-de-France
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Sauces
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