The brown butter in this sauce gives it a deep, nutty flavor. Though it may sound complicated, it is pretty easy to make.
Use it: Drizzled over roasted vegetables, seared scallops, or chicken paillard, pasta.
Capers are the unriped green buds of a prickly bush called capparis spinosa that grows wild across the Mediterranean and parts of AsiaIngredients (Makes 1/2 cup)
1½ ounces (3 tbsp.) unsalted butter
1⅓ cups sherry vinegar
1 tsp granulated sugar
½ tsp kosher salt
⅓ cup golden raisins
3 tbsp extra-virgin olive oil
2 tbsp capers
½ cup roughly chopped fresh flat-leaf parsley
¼ tsp black pepper
Directions
1. Melt the butter in a small skillet over medium heat, stirring
occasionally until the foam subsides and the butter turns golden brown.
This should roughly take about six minutes. Pour the butter into a small
bowl, discarding the dark brown milk solids at the bottom of the
skillet.
2. In a clean skillet, stir the vinegar, sugar, and salt over a
medium-high heat. Stir constantly until the sugar dissolves - for about
two minutes. Pour over the raisins and let stand for 10 minutes. Drain,
keeping one tablespoon of the vinegar mix aside.
3. Return the brown butter to the skillet, stir in the oil and the
reserved vinegar. Heat over medium-high for about 30 seconds, then
remove from the heat and stir in the raisins, capers, parsley, and
pepper. Serve warm or at room temperature.