Brown Butter and Lemon Sauce
Photo by Quentin Bacon
Ingredients
- 2 tablespoons fresh lemon juice
- 5 tablespoons unsalted butter
- 2 tablespoons capers, drained
Melt the butter in a large skillet or saucepan over medium heat. Continue to cook until it turns golden brown (but not dark brown). Remove from heat. Add the lemon juice and capers and stir. Pour or spoon the sauce over cooked meat or fish. Good for: Chicken, pork, or fish
Chablis Wines from France
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