Ingredients:
Unsalted butter
Shallot dices
Peeled tomato
Chives
Lemon juice
Method:
Melt the butter over a low heat until the butter fat separates from the milk solid – the milk solid will sink to the bottom of the pan, and will brown if left over a gentle heat. Once this is achieved, mix in the remaing ingredients to taste, and use as a cooking or serving sauce.