Caper-Mustard Sauce

Published November 1, 2009. From Cook's Illustrated.

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Why this recipe works:

To devise a pan-seared scallop recipe with a great crust, we seared the scallops in oil, then basted them in butter. Waiting to add the butter ensured that it had enough time to work its browning magic on the scallops, but not enough time to burn. When using scallops treated with sodium… read more

To devise a pan-seared scallop recipe with a great crust, we seared the scallops in oil, then basted them in butter. Waiting to add the butter ensured that it had enough time to work its browning magic on the scallops, but not enough time to burn. When using scallops treated with sodium tripolyphosphate (a common preservative), we eliminated the chemical flavor in our seared scallop recipe by briefly brining the shellfish in a solution of water, lemon juice, and salt.

less

Makes about 1/2 cup

Ingredients

  • 2 tablespoons capers, rinsed
  • 2 tablespoons warm water
  • 1 tablespoon Dijon mustard
  • 1 small shallot, minced (about 1 1/2 tablespoons)
  • 6 tablespoons (3/4 stick) unsalted butter
  • Ground black pepper

Instructions

  1. Place capers, water, mustard, and shallot in jar of blender. Heat butter in small heavy-bottomed saucepan over medium heat; cook, swirling pan constantly, until butter turns dark golden brown and has nutty aroma, 4 to 5 minutes. With blender running, slowly pour butter through opening in lid; process until ingredients are emulsified and sauce is smooth. Return sauce to saucepan and season with pepper to taste. Cover to keep warm.

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