4 tablesppons unsalted butter
2 tablespoons fresh lemon juice
salt and pepper
2 tablespoons sliced chives
In 1-quart pan, melt butter over medium heat. Cook, whisking constantly, until milk solids turn nutty brown color, 3-5 minutes.
Remove from heat and add lemon juice. Swirl to combine.
Season with 1/4 teaspoon salt, 1/8 teaspoon pepper, or to taste.
Drizzle over steamed vegetables and toss with chives.
Serve with steamed asparagus, baby artichokes, green beans, brussels sprouts, or sugar snap peas.
From Fine Cooking.