Head chef Brendan Pratt’s summer burnt butter sauce for prawns

Elevate your Summer seafood game with this simple twist on a classic French sauce – Beurre noisette or Burnt Butter. This recipe by Vasse Felix uses lemon juice to both stop the cooking process of the milk solids and more importantly, add freshness and balance to an otherwise fatty and rich sauce. The addition of the beach mustard adds a lovely aromatic, mustardy tang to the sauce.

Cooking tip: Heat the saucepan slowly so you don’t burn the butter.


200gm unsalted butter
2 tbsp of chopped beach mustard or 1 tbsp of Dijon mustard
1 tsp flaked sea salt
Juice of one lemon


  1. Heat a stainless steel saucepan over a medium heat. Too much heat will burn the butter so start the heat slowly.
  2. Cut butter into tablespoon-sized portions and separate them. Add the butter to the heated pan.
  3. Using a whisk as the butter melts, swirl the butter so that it cooks evenly. Swirl the pan occasionally to ensure no butter burns. The butter will begin to foam after 30 seconds or so. Keep stirring constantly as the butter begins to melt and the proteins brown. Keep an eye on the colour of the butter – you’re looking for a golden brown hue. Once the butter is the correct colour, pour it out of the pan into a large heatproof container.
  4. Add the lemon juice, salt and beach mustard (or Dijon) and whisk to combine.
  5. Spoon over your cooked seafood and enjoy!


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