Lemon,Butter& caper sauce

This simple Hell’s kitchen lemon butter caper sauce recipe is the ideal complement to any sauteed, baked or broiled dishes. also used for piccata of any sort.

Category: Marinades and Sauces

Cuisine:

Ready in 45 minutes

Ingredients

1-1/3 tsp salt to taste

1- 1/3 tsp. cracked black pepper to taste

3 tsp. dried thyme leaves

1- 1/3 cup unsalted butter$2.98 4 sticks/8 Tblsp in 1 Stick

2 each onion minced (about 1 Tsp.)

12 each cloves garlic minced 1 tsp.)1 head =$.56

1/2 cup. all-purpose flour2.50 = 10 pds

5 cup Dry white wine1 bottle =$3.50 3 cups per bottle

3 boxes Chicken Stock$2.72 per 32 oz=4 cups

3 Boxes Vegetable Broth

5 containers drained capersGV $1,48 per 4 oz=8 Tnlsp

2 cups minced fresh parsley $1.65 per bunch Approx 2 oz 2Tblsp in 1 oz

8 each lemon zest $2.00 per pd /4 = 1 pd

3/4 cup Lemon Juice$2.00 per pd 4=1pd


Directions

Lemon Butter Caper Sauce Servings 18 18 servings Prep time 5minutes Cooking time 15minutes DIRECTIONS Melt butter over medium heat . Now add the garlic and onion, sauté them until soften, lowering the heat if needed, almost for 1 minute. The Sprinkle flour in pan, cook, stirring, for additional 2 more minutes. Now Whisk in the dry wine along with the chicken stock, bring heat up the heat to high and till the liquid begins to boil, make sure to scrape browned bits from the bottom of the saucepan. Lower the heat to medium-high continue to cook, without a lid, until it’ reduced by ½ in about 7 to 10 minutes. serving size 1 oz

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