Mueniere Sauce
1 1/2 cups salt butter
1 tsp freshly ground black pepper
1/4 cup fresh lemon juice
4 Tbs finely minced fresh parsley
In a small heavy saucepan melt the butter slowly over low heat, then cook over
low heat until the butter begins to turn a light brown. Remove the pan from the
heat and add the pepper, lemon juice and parsley. Stir; the sauce will foam up.
When the foaming subsides, return the pan to low heat for about a minute. Stir
to mix thoroughly, then remove the pan from the burner.