Melt the butter in a small saucepan. In a bowl whisk together the crÅme fraöche 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 crÅme fraöche
1 tsp vinegar
salt, pepper
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5
mn
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5
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You can also stir about 3 tablespoons of fresh chopped herbs into the sauce for a great flavor.
