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

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