White wine-butter sauce with capers
2 /3 cup
Ingredients
Quantity | Ingredient | |
---|---|---|
½ | cup | White wine |
¼ | cup | Liquid used for steaming fish or fish stock |
1 | tablespoon | Capers, drained coarsely chopped |
4 | tablespoons | Butter, chilled cut in small pieces |
½ | teaspoon | Caper brine |
1 | teaspoon | Parsley, chopped |
Salt and pepper |
Directions
Over high heat, reduce wine to ¼ cup in small saucepan. Add steaming liquid and reduce combined liquids to ⅓ cup. Add capers and whisk in butter pieces a few at a time to incorporate. When all the butter has been added, remove sauce from heat and whisk in remaining ingredients, including salt and pepper to taste. Serve immediately.
Cook's Illustrated March/April 1995 Submitted By DIANE LAZARUS On 02-10-95
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