Brown butter sauce - just remember 5-1

Brown butter, brown butter, brown butter, yes its one of the best and easiest sauces to make. I promise :)

Ingredients for a basic sauce:
1. butter (no margarine, or modified stuff.... the better the quality the better your sauce).
2. one or two lemons for juice
3. Pinch of salt

Things you want to know:
1. Butter consists of two things fat and cream. So when heated you will see it separate. The cream will brown and thus, make the sauce "brown".
2. The ratio for brown butter is 5 to 1. Five potions of butter to one portion of acid (lemon juice).

Directions
1. Once again the ratio of brown butter sauce is about 5 to 1. Five being butter, and one being acid (lemon juice).
2. Heat pan and add butter to pan. ( you want to hear a sizzle, but not too hot or you will burn your butter).
3. Wait till you can see specks of brown in your pan.  This is the cream that is browning from your butter. It will kind of smell like roasted bread/nuts. 
4. Add lemon juice and pinch of salt(more salt if the butter is unsalted, pinch if its salted butter).
5. Done

Variations.
1. Basic brown butter plus

• Thyme
• Garlic 

2. Basic brown butter plus

• Thyme
• Garlic
• Rosemary

3. Basic brown butter plus

• Ginger
• Parsley(Chinese or Italian flat leaf, depending on what you like)
• Green onion

Use this sauce for fish, chicken, pork duck you name it. I recommend the one with the rosemary is best with beef, lamb, venison, etc.  Not recommended with delicate flavored fishes, but if you like strong herbs than its fine.

Good luck and happy eating :)