Popcorn for your next movie night
The time-honored French lemon-and-brown-butter sauce known as beurre meunière often dresses steamed vegetables and sautéed fish. At San Diego's Saltbox Dining & Drinking, chef Simon Dolinky uses it to transform the cinema-house favorite: popcorn. Add a squeeze of lemon juice and herb-laden finish of thyme and parsley to offset the rich sauce. Have the popcorn star in an upcoming movie marathon, award-show screening or sports final.
Yield: 18 to 20 cups
Cook Time: 20 minutes
2 sticks unsalted butter
2 tablespoons finely chopped fresh thyme, divided
1½ tablespoons finely chopped flat-leaf parsley
1½ tablespoons fresh lemon juice
2 tablespoons vegetable oil
1 cup popcorn kernels
¼ cup thinly sliced chives
Salt and freshly ground black pepper
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