Tender slices of perfectly cooked beef liver are paired with a rich, glossy pan sauce made from nutty browned butter, dry white wine, capers, and just a touch of anchovy. If you've only ever had liver and onions, this recipe is a revelation. The sauce doesn't hide the flavor of the liver, but complements it, balancing its richness with bright acidity, savory depth, and a buttery finish.
If adding anchovies to liver sounds unusual, don't let it put you off. Anchovies don't make the sauce taste fishy. Instead, they dissolve into the butter, contributing a deep savory richness known as umami. In fact, many of us already enjoy anchovies regularly without realizing it: They're one of the main ingredients in Worcestershire sauce, which is widely used to enhance gravies, marinades, Caesar dressings, etc.
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