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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

SAUCE-LEMON CAPER BEURRE BLANC Recipe

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This recipe for SAUCE-LEMON CAPER BEURRE BLANC is from FAMILY FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1small, finely chopped shallot
1 tsp olive oil
1 cup dry white wine
2 tsp vinegar
1/2 cup cream
1/2 pound butter, softened
1/2 Tbs lemon juice
1 Tbs capers, chopped
Directions:
Directions:
Saute chopped shallot in olive oil until glossy. Add dry white wine and vinegar; simmer and reduce to half its original volume. Reduce heat and add cream. Heat until slowly simmering, and whisk in butter, a little at ta time beating constantly with a whisk until the sauce is creamy and whitened. Do NOT boil. Stir in lemon juice and chopped capers, and serve immediately.
Personal Notes:
Personal Notes:
I served this over halibut at The Lodge.

 

 

 

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