How to Make Lemon Caper Butter Sauce
Alright let me show you this really classic lemon caper butter sauce. If you want to get
technical, we’re making a lemon berblanc here which is just a simple classic French
butter sauce. I add two lemons. I add two tablespoons of very cold butter. I am going to
put it a little herb here some, say about a teaspoon, half-a-teaspoon, you can use any herb
do you want. Of course, parsley very nutritional in this and I have about a tablespoon of
capers. Now to crack these capers, I want you to take the back of the spoon and just give
them a little crush. You got to crush maybe half of them and leave the other half full for
presentation. But when you crush those that beautiful briny flavor comes out which is just
perfect with any kind of sea food sauce and here is how we start this.
I want you to take half-a-teaspoon of butter put in your sauté pan, put your pan on high,
maybe medium high and I want you to cook that for about two minutes just until the
foam kind of starts evaporating. Those are the little kind of milk that is left in the butter
and that will actually caramelized a little bit. Now, I don't want you to get this really dark
brown, but it will actually smell a little bit of nutty aroma coming off the butter. When
you smell that beautiful nutty butter flavor, I want you to add your capers and give those
about a 15 to 20 second sauté and that is really going to explode the flavor out of those
capers and that really gives the sauce a nice base.
Then you are going to add your lemon juice okay. That was two lemons juiced. Okay so
couple of ounces of lemon juice and we are going to keep the heat pretty much medium
high and I want you to reduce that by about a third okay. So and again if you don't reduce
it, the sauce still will work. If you want to add the butter now, but I am going to reduce it,
it makes it a little more intense, gets rid of little bit of that water. I am going to season
with little bit of salt and pepper. Now very important and I going to say it now and I will
say it again, I am going to turn off the heat when I add my butter okay so as reduced but
about a third. I am going to turn off the heat. The heat is off, did I mention that. The heat
is off. You are going to take your chunk of cold butter alright and you going to add it
right to the pot, right to the pan and your are going to just keep it moving. Now the
movement is the key okay.
Now what's happening here that chunk of butter is going to slowly cool the sauce and the
fat is being emulsified into the sauce by the acids and the lemon juice okay. As long as
you keep it moving and the heat is off, the butter will melt into the sauce without
separating, without breaking as we call it. Okay so the nice thing about sauce like this is,
it's not separate butter oil and the lemon juice. The most lemon butters you get with fish
is actually just melted lemon, sorry melted butter flavored with lemon, which isn't as
nice.
This is going to actually stay nice, emulsified sauces it's not going to be separate, when it
goes over the fish it definitely has a different richness to it because it’s not separated or in
the technical term for this is Monte Beuree this means finish with butter okay. So you see
me keep moving it, keep moving it. I know this is scintillating video here but very
important like you see the whole process. It does melt slow, see that. Actually it's getting
a little bit of body to it, alright. So the viscosity of the sauce is really the key here and it's
almost melted almost notice the stirring but see very important, when you get your sauce
making skills down then you take your game up to the next level.
I will give that a taste. That was perfect. Those capers are really salty alright and then I
did add pinch that was perfectly seasoned that nice sharp lemon flavor, the richness of the
butter. Little bit herb I had in there. That is just so delicious. Put over a this is Sole Dore.
We are going to show you that in another video. I serve that with some sweet potato fries.
Man that is delicious okay. That works on any fish, even chicken why not. There you go
your Classic Lemon Caper Butter Sauce Berblanc. You can do that alright. The key is
turn heat off when the butter goes in and keep it moving alright enjoy!
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