stove · butter emulsion
★ STARRED KITCHENPrep 10 minCook 15 minMitchell Brown Butter Sauce
Independent adaptation of a publicly published Charlie Mitchell recipe. Not affiliated with, sponsored by, or endorsed by Charlie Mitchell.
Charlie Mitchell's Lemon Juice Butter Sauce, from the published recipe.
Ratio
Ingredients
- Butter — 1/2 cup (113 g)
- Lemon Juice — 1 Tbsp (15 ml)
- Capers — 1 Tbsp optional (10 g)
- Parsley — 1 Tbsp (2 g)
- Salt — to taste
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Mitchell Brown Butter Sauce wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Contemporary American chef of Michelin-starred Clover Hill in Brooklyn; James Beard Best Chef: New York State 2024. Precise tasting menus in a small Brooklyn dining room.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Charlie Mitchell Clover Hill finishes (published as “Mitchell Brown Butter Sauce”). Full citation lives in Provenance.