Brown Butter Sauce

Recipe Ingredients

1/2 cup	99g / 3.5oz	Melted butter
2 tablespoons	30ml	Drained capers
4 teaspoons	20ml	Tarragon vinegar
1/2 teaspoon	2.5ml	Kosher salt
		Freshly ground black pepper - to taste.

Recipe Instructions

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

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.

Yield: 2/3 cup

Source:
Daniel Boulud, chef and owner of Restaurant Daniel, Manha

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