Brown Butter-Caper Sauce
We love to make this easy, flavorful sauce when we grill swordfish. I am never sure what to call it, because listing all the ingredients would be cumbersome, but individually and collectively they are all so wonderful and deserve top billing!
The only trick is to be patient while allowing the butter to brown, and watching closely so that it doesn’t burn.
When we serve it with grilled swordfish, we like to serve sides that also allow this sauce to shine, such as roasted potatoes and any variety of vegetables such as green beans or cauliflower.
Brown Butter-Caper Sauce
Enough for 2
1½ Tablespoons balsamic vinegar
1 Tablespoon capers, drained
2 teaspoons grainy mustard, or Dijon
2 teaspoons maple syrup or honey
4 Tablespoons unsalted butter
Combine the vinegar, capers, mustard, and maple syrup in a small bowl. Set aside.
Melt the butter in a small, heavy-bottomed saucepan over medium heat. Allow the butter to simmer, whisking frequently and watching carefully until it begins to brown. Be careful, as it can go from brown to burned very quickly!
Pour all the other ingredients in all at once, whisking to combine. It will bubble and hiss at first, but then will calm down. Remove from the heat and spoon over your grilled swordfish or whatever you want to serve it with. It will hold in the saucepan for 10-15 minutes, although you may have to whisk it again before serving.