Caper Sauce
A nutty, buttery French classic lifted with salty capers for instant bistro-style magic.
Simple things are often the most unforgettable, and this brown butter and caper sauce proves exactly that. Deeply nutty beurre noisette meets the salty pop of capers for a sauce that transforms everything it touches into something decidedly French. Spoon it over fish, schnitzel, potatoes or greens and suddenly dinner feels like a tiny Parisian bistro moment. It’s rich, fragrant, fast to make and dangerously good enough to eat by the spoonful.
Serving Suggestions:
Spoon over pan-fried white fish or salmon
Drizzle onto chicken schnitzel or veal cutlets
Toss through steamed green beans or asparagus
Serve over silky mashed potatoes or potato purée
Finish roasted cauliflower or broccolini with a generous pour
Pair with soft boiled eggs and toasted sourdough
Add to fresh pasta with shaved parmesan and parsley
Spoon over grilled prawns with lemon wedges
Serve with roasted kipfler potatoes and herbs
Use as a finishing sauce for steak or pork cutlets
Pair with cauliflower steaks for a vegetarian option
Drizzle over ravioli filled with pumpkin or ricotta
Need
- 200 Grams Beurre Noisette or Brown Butter Recipe BUY
- 60-80 Grams fresh lemon juice (juice 1 lemon)
- 2 Tablespoons capers
- pink salt flakes and pepper to taste BUY
Do
- 1
Make the Beurre Noisette and add all remaining ingredients. Whisk to combine.
Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 10 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.
