I tried this vintage sauce recipe on a whim, expecting a simple butter sauce. What I found was a delightful, lightly sweetened sauce that added a touch of elegance to our otherwise mundane rice pudding. The surprise came from the grated lemon rind, which I initially thought would be overpowering. Instead, it provided a bright, subtle contrast to the richness of the butter and sugar. I used lemon this time, but I'm eager to try nutmeg or cinnamon next. This recipe is perfect for the weeknight cook who wants to elevate a simple dish without spending hours in the kitchen. The sauce comes together in mere minutes, and the slight variation of flavoring makes it fun to experiment with. Tonight, it was lemon, but tomorrow, who knows? Maybe nutmeg, or even almond-infused milk for a hint of marzipan. I'll be keeping this one in my rotation for those nights when I want to feel like a short-order chef without the fuss.