¼ teaspoon salt
1 tablespoon Worcestershire Sauce
⅓ cup butter
The Boston Cook Book
Mix vinegar, lemon juice, salt, and Worcestershire Sauce in a small bowl, and heat over hot water. Brown the butter in an omelet pan, and strain into first mixture.
Lemon Butter
¼ cup butter
1 tablespoon lemon juice
Cream the butter, and add slowly lemon juice.