A simple silky sauce with browned butter, lemon juice, capers, and parsley that adds richness and acidity to potatoes, asparagus, or seared halloumi.
By james
Servings
4
100 g Unsalted butter
3 tbsp Lemon juice, freshly squeezed
1 tsp Lemon zest
2 tbsp Capers, drained
3 tbsp Fresh flat-leaf parsley, finely chopped
1 clove Garlic
0.25 tsp Flaky sea salt
0.25 tsp Black pepper, freshly ground
Calories
187 kcal
Protein
1g
Carbs
2g
Fat
20g
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Brown the Butter
1. Place a light-coloured skillet or saucepan over medium heat. Add the butter and let it melt, swirling the pan occasionally. Continue cooking for 3–5 minutes until the milk solids turn golden-brown and the butter smells nutty and toasty. Watch it carefully — it goes from golden to burnt quickly.
100 g Unsalted butter
2. Immediately reduce the heat to low and add the garlic (thinly sliced or grated). Stir for 30 seconds until fragrant — the residual heat will gently cook it without burning.
1 clove Garlic
Build the Sauce
3. Remove the pan from the heat entirely. Add the capers and stir — they will sizzle briefly in the hot butter, concentrating their briny flavour.
2 tbsp Capers, drained
4. Add the lemon juice and lemon zest to the pan, stirring to combine. The sauce will emulsify slightly as the acid meets the butter. Season with flaky sea salt and black pepper.
5. Stir in the fresh parsley just before serving to preserve its bright colour and fresh flavour. Spoon generously over roasted potatoes, blanched asparagus, or seared halloumi and serve immediately.
3 tbsp Fresh flat-leaf parsley, finely chopped
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By james