Brown Butter Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce made from melted butter cooked until nutty blended with tarragon vinegar, Harvey's sauce, capers, anchovy essence and brown sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Brown Butter Sauce.
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This is a classic recipe for a Victorian version of Brown Butter Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 54.—BROWN BUTTER SAUCE
Pour four ounces of fresh butter into a stewpan on the fire, and keep stirring it until it becomes browned by frying; then add a small wineglassful of tarragon vinegar, ditto of Harvey, a tablespoonful of chopped capers, a little anchovy, and either a gill of brown sauce or gravy; boil this together for five minutes, and serve over boiled skate or grilled mackerel.
Melt the butter in a pan and keep cooking, stirring constantly, until the butter becomes lightly browned. Add the tarragon vinegar, Harvey's sauce, capers, anchovy essence and the brown sauce (or brown gravy) then bring the mixture to a boil.
Continue boiling for five minutes and served over boiled skate or grilled mackerel.
