Ingredients with Measurements:
- 1/2 cup unsalted butter
- 2 tablespoons capers, drained
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
a. Melt the butter in a small saucepan over medium heat.
b. Cook the butter until it turns golden brown and has a nutty aroma, stirring occasionally.
c. Remove the saucepan from the heat and add the capers and red wine vinegar.
d. Stir the mixture until the capers are evenly distributed.
e. Season the sauce with salt and pepper to taste.
10 minutes
5. Temperature: Medium heat
Serving size: 4 servings
Nutritional information:
- Calories: 200
- Fat: 22g
- Carbohydrates: 0g
- Protein: 0g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but adjust the amount of salt added accordingly.
- White wine vinegar or lemon juice can be used instead of red wine vinegar.
Variations:
- Add chopped fresh herbs, such as parsley or chives, to the sauce for extra flavor.
- Use the beurre noir as a sauce for fish, steak, or roasted vegetables.
Tips and tricks:
- Be careful not to burn the butter, as it can turn bitter.
- Use a light-colored saucepan to monitor the color of the butter as it cooks.
- The beurre noir can be made ahead of time and reheated when ready to serve.
Storage instructions:
- Store the beurre noir in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- Reheat the beurre noir in a small saucepan over low heat, stirring occasionally, until warmed through.
Presentation ideas:
- Serve the beurre noir in a small pitcher or gravy boat for easy pouring.
Garnishes:
- Garnish the beurre noir with additional capers and chopped fresh herbs.
Pairings:
- Serve the beurre noir with grilled or roasted meats, fish, or vegetables.
Suggested side dishes:
- Roasted potatoes, steamed green beans, or a simple salad would pair well with the beurre noir.
Troubleshooting advice:
- If the butter burns or turns too dark, discard it and start over.
Food safety advice:
- Use caution when working with hot butter to avoid burns.
Food history:
- Beurre noir is a classic French sauce made with browned butter and vinegar.
Flavor profiles:
- The beurre noir has a rich, nutty flavor with a tangy kick from the vinegar and capers.
Serving suggestions:
- Serve the beurre noir warm over your favorite protein or vegetable.
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Region: French