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Lemon Caper Brown Butter Sauce

20 oz Batch Size
20 Portion per Batch
Quantity
(A)
Unit Ingredients
8 oz Capers whole
 1/4 oz Chopped parsley
 1/8 oz Chopped tarragon
16 oz Butter
4 oz Lemon Juice

place butter in pan and cook on low until you see the milk fats begin to brown.

Pour in lemon juice and capers and allow to reduce by 1/4 or until you have a nice golden brown color.

Remove from heat and finish with herbs.

***** The recipes are mostly listed in oz but remember that this is cooking and it’s all about how it taste so us it more as a guide line for what to use**** These are my ideas and recipes and have been tested by me at NECI. Enjoy them.****** If you are wanting to scale the recipe up or down please see my post about recipe conversion which can be found by clicking on the link*****

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