Try this Dill Lemon And Caper Sauce recipe, or contribute your own.
Suggest a better descriptionHeat butter in stainless sauce pan. Add shallots; saute until soft. Add capers and sherry; heat to simmering. Add lemon juice, clam juice and heavy cream; reduce by half. Reduce heat to low; shave in butter until sauce is rich and shiny. Add dill; season with salt and pepper. Posted to MM-Recipes Digest V4 #8 by valerie@nbnet.nb.ca on Feb 21, 1999
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Serving Size: 1 Batch (608g) | ||
Recipe Makes: 1 | ||
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Calories: 1976 | ||
Calories from Fat: 1848 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 205.3g | 274 % | |
Saturated Fat 128.8g | 644 % | |
Monounsaturated Fat 55.1g | ||
Polyunsanturated Fat 8g | ||
Cholesterol 610.9mg | 188 % | |
Sodium 3011.8mg | 104 % | |
Potassium 518.4mg | 14 % | |
Total Carbohydrate 21.3g | 6 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 19.3g | ||
Protein 9.4g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1976
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