A historical sauce from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Chop the capers a very little, unless quite small
make half a pint of drawn butter, to which add the capers, with a large spoonful of the juice from the bottle in which they are sold
let it just simmer and serve in a tureen
Modern guidance to help you succeed with this vintage recipe
The acidity from caper brine balances the richness of drawn butter through pH contrast, creating a harmonious sauce. Gentle simmering emulsifies the water-based brine into the fat-based butter without breaking the emulsion, while the heat releases the aromatic compounds from the capers. Minimal chopping preserves the capers' briny pop and textural contrast against the smooth butter sauce.
The drawn butter base can be prepared up to 2 hours ahead and kept warm in a double boiler or very low oven (175°F). Add the capers and brine just before serving to preserve their bright, briny flavor and prevent the sauce from becoming too salty.
This sauce does not store well due to its emulsified nature. If necessary, refrigerate leftovers in an airtight container for up to 1 day. Reheat very gently in a double boiler, whisking constantly; you may need to add a teaspoon of warm water to re-emulsify. Note that texture and flavor will be compromised.
AI-generated tips from Chef Cecil's culinary database
The drawn butter base can be prepared up to 2 hours ahead and kept warm in a double boiler or very low oven (175°F). Add the capers and brine just before serving to preserve their bright, briny flavor and prevent the sauce from becoming too salty.
This sauce does not store well due to its emulsified nature. If necessary, refrigerate leftovers in an airtight container for up to 1 day. Reheat very gently in a double boiler, whisking constantly; you may need to add a teaspoon of warm water to re-emulsify. Note that texture and flavor will be compromised.
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