• 1serving

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Nutrition Info . . .

VitaminsC, D

Ingredients Jump to Instructions ↓

  1. 12 oz 340g Butter

  2. 1/4 cup 59ml Drained capers

  3. 4 Lemon grass stalks, white part only - minced

  4. 1/2 cup 118ml Lemon juice

  5. 2 Shallots - sliced

  6. 2 tablespoons 30ml Dijon mustard

  7. Salt - to taste

  8. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. In a saucepot completely melt butter. On low heat, continue heating butter until a brown color is achieved. This will take about 30 minutes. Quickly deep fry capers in this butter which will puff up, sprinkle with salt and strain on paper towel.

  2. Do the same thing with the lemon grass, but place into a tall stainless steel container. The butter should still be hot and brown. Add the juice, shallots and Dijon to the lemon grass. With the blender running, slowly pour the hot butter into the mix to make the vinaigrette. Be careful, the butter will foam up. Add salt and pepper and check for seasoning.


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