French-Style Bp Butter Sauce - Boom!
Need more butter in yo life? Need it over a perfectly cooked steak? Need to impress the panties off a girl with some french cooking?
Strap yo'self in!
1 jar of pickled capers - do your bp checks and balances on the ingredients list.
1 bunch of parsley
Shit you should already have:
grass-fed butter, yo!
pink himalayan rock salt (optional)
A steak that's just come out of the pan
Finely chop up the parsley and garlic.
Slice the lemon into wedges, roughly 1/8 to 1/4 of the lemon each, depending on size. Roughly 1t of juice per wedge.
Take that steak out of the low/med-low pan and let it rest for a couple of minutes while you do this.
Throw in your butter - add the desired amount you want to consume according to your diet plan. I go for about 40g per person most nights. Feel free to bump this way up.
Add in 1T (heaped) of the capers, whole. Leave the pickling liquid in the jar, but don't get pedantic about it.
Squeeze in about 1t of lemon juice.
Simmer for 2-3 minutes.
Once flavoured with an adequate amount of lemon juice, add in 1T (heaped) of parsley.
Let simmer for another minute and then pour it over your steaks. It's also delicious over salmon and other vegetables, especially asparagus.
The lemon juice here is a flavour enhancer, not a flavour. It shouldn't taste like a lemon sauce. After you've added the first wedge, let it simmer for 30sec and taste it. If you think "oh, that's pretty good!" then you're on the mark. Otherwise, add another squeeze and repeat. Don't heat for too long though, you don't want to oxidise any of the fats.
Capers are loaded with anti-oxidants anti-inflammatories too, like rutin and quercetin. They're also quite salty, but I like my salt, so I add some rock salt to the recipe too. This is flavour dependant.
No sorcery, just science.