Brown Butter Sauce

• 1/2 cup melted butter
• 2 tablespoons drained capers
• 4 teaspoons tarragon vinegar
• 1/2 teaspoon kosher salt
• Freshly ground black pepper, to taste

1. In a small saucepan over medium heat, cook butter until brown, 2 to 3 minutes.
2. Stir in the capers and vinegar; mixture will spatter and foam up.
3. Remove from heat.
4. Continue to stir until foam subsides.
5. Stir in salt and pepper.
6. Pour the mixture on the roe that has been poached in butter.

butter, capers, tarragon vinegar, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/6010 (may not work)