Lemon Caper Brown Butter Sauce
Brown butter, capers and lemon make this a sauce to finish as the food is ready to serve. I stay with the pan: the butter moves from nutty to burnt quickly.
Before You Start — Chef's Notes, Ingredient Swaps & Why This Recipe WorksClick to read
Chef’s notes
My first preparation check: Melt the butter in a pan over medium heat. Let it foam and turn nutty brown, watching closely.
Ingredient swaps
Check the gluten-free status of the sauces, stocks and seasonings you use. A similar name does not establish the same ingredients or gluten-free status.
Why this recipe works
Get the chopped ingredients and measured liquids ready before you start. Keep the addition order in the method so each component gets its intended time in the pan or bowl.
Before the butter colours
Have the capers drained, garlic chopped and liquids measured before the pan goes on. There is very little time to stop once the butter browns.
Use gluten-free chicken stock. I make this version in a pan; keep the measured liquids ready before the butter starts to brown.
For more help, browse Kitchen Skills and gluten-free label guidance.
Method
- Melt the butter in a pan over medium heat. Let it foam and turn nutty brown, watching closely.
- Add the capers and let them crisp slightly. Add the garlic for 10–15 seconds without burning it.
- Deglaze with the optional white wine and reduce quickly. Add the lemon juice and stock, then swirl the pan.
- Finish with the lemon zest and parsley. The sauce should be glossy, slightly tangy and not too thick. Allow approximately 2 minutes for the à la minute method.
Watch Me Make This
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