Lemon Grass Caper Brown Butter Vinaigrette

Recipe Ingredients

12 oz	340g	Butter
1/4 cup	59ml	Drained capers
4		Lemon grass stalks, white part only - minced
1/2 cup	118ml	Lemon juice
2		Shallots - sliced
2 tablespoons	30ml	Dijon mustard
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

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.

Source:
EAST MEETS WEST with Ming Tsai - From the TV FOOD NETWORK - (Show # MT-1A31)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.