Dill Lemon And Caper Sauce

Category: Marinades and Sauces

Cuisine: American

☆☆☆☆

1 review

Ready in 30 minutes

Ingredients

2 oz Dry sherry

2 oz Capers chopped

1 oz Butter

1 oz Lemon juice

Salt and pepper to taste

1 oz Shallots pared, minced

3 oz Clam juice

6 oz Heavy cream

2 oz Butter chilled

1 tb Dill weed chopped

Directions

Heat 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

Reviews

☆☆☆☆

A quick, full body caper taste, it is made seperate from your entree, normally you make the sauce after cooking your fish, poultry or meat in the same pan, not here. I used the sauce over sole, lightly floured and egg washed,saute'd, and the sauce drizzled over the fish, it reminded me of North Beach San Francisco fare. It will enter my archives of receipes.

balando

Review this recipe »

Related Recipes

Get the BigOven app!

Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)