A traditional butter sauce to serve with fish or vegetables. It should be made immediately before serving.
4 oz / 100 g butter
1 tablespoon / 45 ml chopped parsley
1 teaspoon / 5 ml capers
1 tablespoon / 45 ml vinegar
Heat the butter in a heavy bottomed pan until it becomes brown (not black).
Add the chopped parsley and capers to the hot butter.
Immediately before serving stir the vinegar into the hot butter.
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