Caper beurre noisette

Caper beurre noisette

By
From
Becasse
Makes
200 ml
Photographer
Steve Brown

Ingredients

Quantity Ingredient
200g unsalted butter
50g baby capers
1 tablespoon rosemary leaves, chopped
1 tablespoon flat-leaf parsley, chopped
6 lemon segments, sliced into small pieces

Method

  1. Put the butter in a deep saucepan and heat to a nut-brown foam. Remove from the heat and allow to cool slightly. Pass through a fine sieve to remove any solids then add the remaining ingredients. Keep warm until ready to serve.
Tags:
restaurant
Becasse
Justin
North
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