Speaker: Alright let me show you this really classic lemon caper butter sauce. If you want to get technical, we are 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 you want, of course parsley is very nutritional in this. And I have about a tablespoon of capers. Now to prep these capers. I want 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 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. Now we saw 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 and 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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