Beurre Noire

Black Butter, from Larousse, p. 188. Measurements are mine. I sometimes substitute a good balsamic for the wine vinegar. For some applications, just the brown butter is used, leaving out the capers, parsley and vinegar. The cooking process can take anywhere from 30 minutes to 2 hours, depending on humidity, how heavy your pot is, electric cooktop vs. gas, etc.

• Ready In: 1 hr 1 min
• Yields: 1 c

Ingredients

• 8  tablespoons sweet unsalted butter
• 1⁄3 cup caper berries
• 3  tablespoons parsley, chopped
• 1  tablespoon wine vinegar

Directions

1. Place butter in a cold, very heavy saucepan, or cast iron pan.
2. Slowly heat the butter, melting it gradually.
3. When nearly all melted, turn heat up slightly to medium low and stir.
4. Butter will begin to foam and bubble.
5. Continue stirring as the butter goes from yellow, to a nutty-smelling tan to a brown color.
6. At the point where the butter is changing from nutty tan to brown, remove the pot fom the heat.
7. Continue stirring until a rich brown color is achieved. This will take some time, as the pot is cooling, so the butter doesn't scorch.
8. Return pot to the heat and add remaining ingredients. Stir constantly until just warmed through.