Brown Butter Sauce

By Barbara Kafka

Total Time
10 minutes
Rating
4(14)
Comments
Read comments

Featured in: Shad and the Other Roes of Spring

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:â…” cup
  • ½cup melted butter
  • 2tablespoons drained capers
  • 4teaspoons tarragon vinegar
  • ½teaspoon kosher salt
  • Freshly ground black pepper, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (5.333333333333333 servings)

154 calories; 17 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 78 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    In a small saucepan over medium heat, cook butter until brown, 2 to 3 minutes.

  2. Step 2

    Stir in the capers and vinegar; mixture will spatter and foam up. Remove from heat. Continue to stir until foam subsides. Stir in salt and pepper. Pour the mixture on the roe that has been poached in butter.

Ratings

4 out of 5
14 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.