Brown Butter Sauce with Capers & Currants

Serves 4

1/4 cup dried Zante currants
6 Tbl butter
1 large shallot, peeled and finely diced
1 large garlic clove, finely minced
2 Tbl capers, drained
zest and juice of 1 lemon
kosher salt & freshly ground black pepper, to taste

Place the dried currants in a small mixing bowl and cover with boiling water.  Allow to set about 15 minutes, then drain.
Place a medium sauté pan over medium heat and add the butter.  Stirring or swirling occasionally, cook until the butter begins to turn golden brown and give off a rich and nutty aroma, about 3-4 minutes.  Add the diced shallots, a small pinch of salt and a few grinds of pepper, and sauté until tender and translucent, about 3-4 minutes.   Add the minced garlic and sauté 1 minute, then the capers and lemon zest, and sauté 1 minute more.  Add the lemon juice and stir to combine.  Remove from the heat.  Taste, and season as needed with salt and pepper.  Either serve hot now, spooned over a portion of meat or fish, or cool to room temperature, refrigerate until needed (up to two days), and reheat over medium heat.

SERVED AT THIS DINNER PARTY

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