Brown-Butter Caper-Raisin Sauce

1-1/2 oz. (3 T.) unsalted butter
1-1/3 c. sherry vinegar
1 t. granulated sugar
1/2 t. kosher salt
1/3 c. golden raisins
3 T. extra-virgin olive oil
2 T. capers
1/2 c. roughly chopped fresh flat-leaf parsley
1/4 t. black pepper

Melt the butter in a small skillet over medium heat. Cook, stirring occasionally, until the foam subsides and the butter turns golden brown, about 6 minutes. Pour into a small bowl, discarding the dark brown milk solids at the bottom of the skillet. Wipe the skillet clean.

Stir together the vinegar, sugar, and salt in the skillet; cook, stirring constantly, over medium-high heat until the sugar dissolves, about 2 minutes. Pour the hot vinegar mixture over the raisins. Let stand 10 minutes. Drain, reserving 1 T. of the vinegar mixture.

Return the brown butter to the skillet; stir in the oil and the reserved vinegar mixture. Cook over medium-high heat for 30 seconds. Remove from heat and stir in the raisins, capers, parsley, and pepper. Serve immediately or at room temperature.

Serve over cauliflower, flaky white fish, chicken, or plain couscous.

Makes 1/2 c.

From Real Simple magazine, Apr. 2016, p. 182.