PANTRYFLEX

On the jar: Sumacrail Brown-Butter–caper–lemon

stove · pan sauce

★ STARRED KITCHENPrep 10 minCook 15 min

Sumacrail Brown-Butter-Caper-Lemon

Independent adaptation of a publicly published Dave Pynt recipe. Not affiliated with, sponsored by, or endorsed by Dave Pynt.

From a starred kitchen.

Ingredients

  • Butter100 g diced unsalted butter
  • Capers20 g finely chopped capers
  • Lemon Juicejuice of 1 lemon
  • Hazelnuts50 g roasted hazelnuts
  • Parsley10 g chopped parsley
  • Saltflaky salt (1 g)

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Companion jar

Sumacrail Brown-Butter–caper–lemon 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:

4 kitchens · 7 stars · 3 national awards

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Dave Pynt. Australian / barbecue. Cited awards include: Michelin 1* (Burnt Ends, Singapore).

Originally published as Brown-Butter–Caper–Lemon Sauce.

More from this kitchen

FAQ

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 Dave Pynt / Robb Report Singapore (Burnt Ends leeks) (published as “Brown-Butter–Caper–Lemon Sauce”). Full citation lives in Provenance.