Very nice with eggs, fish, boiled beans and peas, and brains


  • 1/2 cup butter
  • 1 tablespoon white wine vinegar
  • 1 tablespoon coarsely chopped parsley
  • 1 tablespoon capers


Cook the butter in a heavy saucepan over medium heat to a dark brown color and pour into a bowl. Add the vinegar to the hot pan and let it fizz. Add this to the butter, mix in the capers and parsley, and stir well.

Makes about a half cup.

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Submitted 6/13/05.
Source: My Kitchen
Submitted By: Eileen Werth
Burro Nero- Black Butter