Butter, Black, or Beurre Noir

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

Instructions

  1. 1Finely chop the capers and measure out the vinegar, Harvey's sauce (or Worcestershire), and mushroom ketchup.
  2. 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.
  3. 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.
  4. 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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