On the jar: Sumacrail Brown-Butter–caper–lemon
stove · pan sauce
★ STARRED KITCHENPrep 10 minCook 15 minSumacrail 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
- Butter — 100 g diced unsalted butter
- Capers — 20 g finely chopped capers
- Lemon Juice — juice of 1 lemon
- Hazelnuts — 50 g roasted hazelnuts
- Parsley — 10 g chopped parsley
- Salt — flaky salt (1 g)
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
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:
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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 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 Dave Pynt / Robb Report Singapore (Burnt Ends leeks) (published as “Brown-Butter–Caper–Lemon Sauce”). Full citation lives in Provenance.