Black Butter for Large Service

Ingredients

• 125 grams butter
• 1 teaspoon reduced vinegar with mignonnette (cracked pepper)
• a few leaves parsley, fried in butter
• 1 tablespoon capers

Instructions

1. Melt and cook 125 grams of butter in a skillet over moderate heat until it turns deep brown (beurre noir). Meanwhile, warm the mousseline (a delicate creamed vegetable purée) in a bain-marie (water bath).
2. When the butter is no longer more than warm to the touch, add one teaspoon of reduced vinegar seasoned with mignonnette (cracked pepper). Heat gently to the proper serving temperature, then add a few leaves of parsley that have been fried in butter and one tablespoon of capers.
3. Pour the beurre noir over the prepared dish to be sauced.