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Name: Caper And Tomato Butter Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Salt; 1/4 c Heavy cream; 1/4 c Shallots minced; 2 tb Chopped shallots; 1 1/2 Sticks cold butter; cut into; 1/4 c Capers; 1/4 ts Hot sauce; 1/2 c Small diced tomatoes; 1 c White wine; Cayenne pepper; 1/2 ts Worcestershire Sauce

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INGREDIENTS

Salt
1/4 c Heavy cream
1/4 c Shallots ; minced
2 tb Chopped shallots
1 1/2 Sticks cold butter; cut into
1/4 c Capers
1/4 ts Hot sauce
1/2 c Small diced tomatoes
1 c White wine
Cayenne pepper
1/2 ts Worcestershire Sauce

Servings

INSTRUCTIONS

In a saucepan, over medium heat, combine the shallots and wine. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the salt, cayenne, hot sauce and Worcestershire. Strain through a fine-mesh sieve. Place back in the saucepan and add the shallots, capers and tomatoes. Stir well and keep warm. Yield: about 2 cups Per serving: 1635 Calories (kcal); 160g Total Fat; (95% calories from fat); 4g Protein; 14g Carbohydrate; 454mg Cholesterol; 1812mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 32 Fat; 1/2 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC69 Converted by MM_Buster v2.0n.

NOTES

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Caper And Tomato Butter Sauce

Salt
1/4 c Heavy cream
1/4 c Shallots minced
2 tb Chopped shallots
1 1/2 Sticks cold butter; cut into
1/4 c Capers
1/4 ts Hot sauce
1/2 c Small diced tomatoes
1 c White wine
 Cayenne pepper
1/2 ts Worcestershire Sauce

In a saucepan, over medium heat, combine the shallots and wine.  Season with salt and cayenne. Bring the mixture to a boil. Reduce the  heat to medium low and simmer until the mixture reduces by half. Add  the cream and continue to cook for 2 minutes.    Remove from the heat and whisk in the butter, a couple of pieces at a  time. Season with the salt, cayenne, hot sauce and Worcestershire.  Strain through a fine-mesh sieve. Place back in the saucepan and add  the shallots, capers and tomatoes. Stir well and keep warm.    Yield: about 2 cups        Per serving: 1635 Calories (kcal); 160g Total Fat; (95% calories from  fat); 4g Protein; 14g Carbohydrate; 454mg Cholesterol; 1812mg Sodium  Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;  32 Fat; 1/2 Other Carbohydrates    Recipe by: EMERIL LIVE SHOW #EMIC69      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (227g)
Recipe Makes: 1 servings

Calories: 234
Calories from Fat: 103 (44%)

Amt Per Serving		% DV

	Total Fat 11.4g	15 %
	Saturated Fat 7g	35 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 0.6g
Cholesterol 40.8mg		13 %
Sodium 1104.9mg		38 %
Potassium 443.5mg		12 %
Total Carbohydrate 21.7g		6 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 20.5g
Protein 4g		6 %
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.

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Calories per serving: 234

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