This sauce works beautifully with thin fillets - you get better coverage and avoid drowning your fish in rich sauce. While it's perfect for almost any white fish, you can use it on vegetables, mashed potatoes, or even spread it on toast! When browning butter, watch for the progression: first it spits, then bubbles, then foams. When you see brown bits and smell that amazing nutty aroma, take it off the heat immediately! You'll only need about 1 tablespoon per serving since it's quite rich. Leftovers keep in the fridge for a week or freeze for later. Reheat in 10-second microwave bursts. Pro tip: If you're cooking fish, make the sauce in the same pan after setting the fish aside - adds even more flavor!