Black sauce with butter and capers

4 servings

10 minutes

Black sauce with butter and capers is a gastronomic discovery that combines the richness of creamy butter with the piquant freshness of capers and the mild acidity of white wine vinegar. This exquisite sauce was born in an author's kitchen where traditions intertwine with modern culinary art. Its deep, enveloping flavor perfectly complements the delicate meat of fish, especially skate or turbot. The butter, brought to a golden-brown hue, adds nutty notes to the sauce, while capers provide a light salty sharpness. Served warm, it becomes an ideal accompaniment for dishes with subtle, delicate flavors. This sauce is not just an accent but a true transformation of the usual perception of fish dishes, highlighting their elegance and depth of flavor.

Energy value per serving

• Calories: 283.2
• Proteins: 0.3g
• Fats: 31g
• Carbohydrates: 0.7g

Ingredients

• Butter: 150 g
• Capers: 2 tbsp
• White wine vinegar: 0.5 tsp
• Salt: to taste

Cooking steps

1. Melt the butter in a saucepan over low heat until it starts to darken, then remove from heat - add vinegar, capers, and a pinch of salt.

   Required ingredients:

   • Butter: 150 g
   • White wine vinegar: 0.5 teaspoon
   • Capers: 2 tablespoons
   • Salt:  to taste

2. Return the ladle to the stove and cook, stirring, for 1-2 minutes. Serve in a warmed sauceboat. This sauce is usually served with skate or turbot.