Butter, Black, or Beurre Noir
A classic brown butter sauce enriched with vinegar, capers, and savory condiments. This rich, nutty sauce is traditionally served with fish, fried eggs, or boiled vegetables like Jerusalem artichokes.
Ingredients
- 2 oz Butter (Approx. 4 tablespoons or 57g)
- 1 tbsp French vinegar (Red Wine Vinegar)
- 1 tsp Capers, chopped
- 1 tsp Harvey's Sauce (or Worcestershire Sauce) (Harvey's sauce is a historical savory sauce; Worcestershire is a suitable modern substitute.)
- 1 tsp Mushroom Ketchup
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Caper Sauce
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Instructions
- 1Finely chop the capers and measure out the vinegar, Harvey's sauce (or Worcestershire), and mushroom ketchup.
- 2Place the butter in a frying pan over medium heat. Allow it to melt and continue cooking ('frizzle') until the milk solids turn a nutty brown color (beurre noisette). Watch carefully to ensure it does not burn.
- 3Carefully add the vinegar, chopped capers, Harvey's sauce, and mushroom ketchup to the hot butter. Be cautious as the mixture may splatter when the liquids hit the hot fat.
- 4Let the sauce remain on the heat, simmering gently until the sharp acidity of the vinegar has evaporated. Serve immediately over boiled Jerusalem artichokes, fried eggs, or fish.
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