Caper Butter Sauce Recipes

CAPER BUTTER SAUCE

Steps:

• Melt butter on medium low heat, do not burn.
• Then add onions, saute' onions for about a minute.
• Then add chicken broth, dijon mustard, and A-1 sauce.
• Then simmer until thick.
• Pour over your fish or chicken, serve and enjoy.

LEMON BUTTER CAPER SAUCE

Steps:

• Melt 2 Tbsp. of butter in it over medium heat until sizzling.
• Now add the garlic and shallot, sauté them until soften, lowering the heat if needed, almost for 1 minute.
• The Sprinkle flour in pan, cook, stirring, for additional 2 more minutes.
• Now Whisk in the dry wine along with the chicken stock, bring heat up the heat to high and till the liquid begins to boil, make sure to scrape browned bits from the bottom of the saucepan.
• Lower the heat to medium-high continue to cook, without a lid, until it' reduced by ½ in about 7 to 10 minutes.

CAPER AND TOMATO BUTTER SAUCE

Steps:

• In a saucepan, over medium heat, combine the shallots and wine. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the salt, cayenne, hot sauce and Worcestershire. Strain through a fine-mesh sieve. Place back in the saucepan and add the shallots, capers and tomatoes. Stir well and keep warm.

LEMON CAPER BUTTER SAUCE

Steps:

• Crush capers in a small bowl with the back of a spoon.
• Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
• Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.

SAUTEED BLACK SEA BASS WITH CAPERS AND HERB-BUTTER SAUCE

Steps:

• Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.
• Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed,until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.
• Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.

CAPER SAUCE

Steps:

• In a heavy 8 to 10-inch skillet, melt the butter over moderate heat. When the foam begins to subside, stir in the flour and mix thoroughly. Pour in the stock and, stirring constantly with a whisk, cook over high heat until the sauce thickens and comes to a boil.
• Reduce the heat to low and simmer the sauce for about 3 minutes to remove any taste of raw flour. Then stir in the capers, vinegar, salt and a few grindings of pepper. Taste for seasoning and serve hot from a small bowl or a sauceboat.

YUZU-CAPER BUTTER SAUCE

Steps:

• Place wine, vinegar, shallot, lemongrass, and thyme in a small saucepan; bring to a boil over medium-high heat. Cook until reduced by one-quarter. Remove from heat and strain through a fine-mesh sieve. Return to saucepan and stir in heavy cream.
• Remove from heat and slowly whisk in butter until fully incorporated. Stir in yuzu juice and capers; season with salt and pepper.