Brown-Butter Caper-Raisin Sauce

brown-butter-caper-raisin-sauce
Photo by Mitchell Feinberg
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  • Makes  ½ cup
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    Nutritional Information

    Per Serving

    • Calories 230 calories
    • Fat 19 g (7 g saturated fat)
    • Cholesterol 25 mg
    • Sodium 350 mg
    • Protein 1 g
    • Carbohydrate 15 g
    • Sugar 9 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 23 mg

Melt the butter in a small skillet over medium. Cook, stirring occasionally, until the foam subsides and the butter turns golden brown, about 6 minutes. Pour into a small bowl, discarding the dark brown milk solids at the bottom of the skillet. Wipe the skillet clean.

Stir together the vinegar, sugar, and salt in the skillet; cook, stirring constantly, over medium-high until the sugar dissolves, about 2 minutes. Pour the hot vinegar mixture over the raisins. Let stand 10 minutes. Drain, reserving 1 tablespoon of the vinegar mixture.

Return the brown butter to the skillet; stir in the oil and the reserved vinegar mixture. Cook over medium-high, 30 seconds. Remove from the heat and stir in the raisins, capers, parsley, and pepper. Serve warm 
or at room temperature (best used the day it is made).

Ingredients

  1. Check ounces (3 tbsp.) unsalted butter
  2. Check 1⅓ cups sherry vinegar
  3. Check 1 teaspoon granulated sugar
  4. Check ½ teaspoon kosher salt
  5. Check cup golden raisins
  6. Check 3 tablespoons extra-virgin olive oil
  7. Check 2 tablespoons capers
  8. Check ½ cup roughly chopped fresh flat-leaf parsley
  9. Check ¼ teaspoon black pepper

Directions

  1. Melt the butter in a small skillet over medium. Cook, stirring occasionally, until the foam subsides and the butter turns golden brown, about 6 minutes. Pour into a small bowl, discarding the dark brown milk solids at the bottom of the skillet. Wipe the skillet clean.
  2. Stir together the vinegar, sugar, and salt in the skillet; cook, stirring constantly, over medium-high until the sugar dissolves, about 2 minutes. Pour the hot vinegar mixture over the raisins. Let stand 10 minutes. Drain, reserving 1 tablespoon of the vinegar mixture.
  3. Return the brown butter to the skillet; stir in the oil and the reserved vinegar mixture. Cook over medium-high, 30 seconds. Remove from the heat and stir in the raisins, capers, parsley, and pepper. Serve warm 
or at room temperature (best used the day it is made).