Return to Content

Butter-Vinegar Sauce

Butter-Vinegar Sauce
0 votes, 0.00 avg. rating (0% score)
by

Yield: Makes about 1 cup

"My mother always used this recipe. It is especially nice served on asparagus, spinach, or Swiss chard." --Colby Hill Inn, Henniker, New Hampshire


Ingredients:

  • 4 tablespoons butter
  • 1/4 cup flour
  • 1/2 cup vinegar
  • 1/4 cup sugar
  • 1/4 cup water

Instructions:

Melt butter and slowly add flour, stirring constantly. Add vinegar, sugar, and water, bring to a boil, and simmer 10 minutes. More vinegar or water may be added if too thick.


Updated Friday, December 14th, 2007

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111