Lemon Caper Sauce Recipe
How to make a quick lemon caper sauce.
Servings: 4 servings
- 3 tablespoons butter unsalted, divided
- 1½ tablespoons vegetable oil
- 1 shallot minced
- 1 cup chicken stock
- 3 tablespoons lemon juice
- 2 tablespoons flat-leaf parsley finely chopped
- 1 tablespoon capers
- salt and pepper to taste
Heat up a saute (fry) pan over medium high heat.
Add half the butter (1½ tablespoons) and the oil. Heat until butter melts and oil is hot.
Add the shallot and sauté 2 minutes, or until translucent.
Add the chicken stock and reduce by half.
Stir in the lemon juice, parsley and capers.
Whisk in the remaining butter and season with salt and pepper, to taste.