Lemon -caper sauce:

3 tablespoons salted butter

6 each shallots, minced

2 cloves garlic, sliced

1/2 cup dry white wine

3 each lemons zested, reserving zest and then cut off white bitter pithy part and discard; chop lemon meat, discarding seeds as you encounter them and reserving chopped meat with zest

1 cup capers, drained with a small amount of brine reserved, as well

3 tablespoons Italian parsley, chopped

Up to 6 tablespoons salted butter, frozen


Place first butter in a medium sauce pan; melt until lightly frothy and beginning to color slightly.  Add shallots and garlic, cooking until aromatic and tender; add wine and reduce by half; add zest, lemon meat and capers.  Continue cooking for approximately 3 minutes.  Add parsley, swirling to incorporate.  Remove farm heat and whisk in frozen butter pieces to emulsify slowly. DO NOT MELT the butter–if sauce is too hot, place in cool pan and continue to whisk gently.  This stage is important because you want the finished sauce incorporated, not  an oil slick!


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