Brown Butter Sauce

By Barbara Kafka

Published May 26, 1998

Total Time
10 minutes
Rating
4(14)
Comments
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Featured in: Shad and the Other Roes of Spring

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Ingredients

Yield:⅔ cup

  • ½ cup melted butter

  • 2 tablespoons drained capers

  • 4 teaspoons tarragon vinegar

  • ½ teaspoon kosher salt

  • Freshly ground black pepper, to taste

Ingredient Substitution Guide
Nutritional analysis per serving

46 milligrams cholesterol; 154 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 17 grams fat; 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.

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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.

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4 out of 5
14 user ratings
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