The proportions—to be doubled, of course, if necessary—are :—
For four ounces of butter, a small saltspoonful of salt, the same
of mignonette pepper, and one tablespoonful of lemon juice.
This sauce (a little goes a long way, mind) goes specially
well with globe artichokes ; one tablespoonful is enough for
one artichoke, and the plates should be really hot. A tea-
spoonful of anchovy vinegar is in this case better than lemon
juice.
Note that the saucepan should be removed from the fire
before the butter has quite liquefied. The heat of the saucepan
will complete the melting. This is necessary to preserve the
creaminess of the butter, which would be lost if it were allowed
to assume the consistency of oil over the fire.