Dill lemon and caper sauce
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Butter |
| 1 | ounce | Shallots, pared, minced |
| 2 | ounces | Capers, chopped |
| 2 | ounces | Dry sherry |
| 3 | ounces | Clam juice |
| 1 | ounce | Lemon juice |
| 6 | ounces | Heavy cream |
| 2 | ounces | Butter, chilled |
| 1 | tablespoon | Dill weed, chopped |
| Salt and pepper, to taste | ||
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@... on Feb 21, 1999