Mediterranean Lemon Sauce

Ingredients

2T Blended oil

1 each Yellow onion, small diced

3 cloves Garlic, minced

½ cup white wine

4 each Lemon, juiced (or 1/2 cup)

2 cups Chicken or Vegetable stock

2 Tbsp Corn starch

2 Tbsp Water

¼ cup Capers, brine drained

¼ cup Quartered Artichokes, canned, drained

¼ cup Diced tomatoes

TT Salt and Pepper

Instructions:

1. In a medium saute pan, heat oil over medium high heat
2. Add onions and saute until starting to sweat
3. Add garlic and a pinch of salt
4. Deglaze the pan with white wine and lemon juice
5. Allow to reduce, then add stock
6. Once the sauce has come back up to a simmer, whisk in your cornstarch slurry (make sure the slurry is fully mixed before you add it)
7. Let the sauce come back to a simmer, add capers, tomatoes, and artichokes
8. Adjust flavors and consistency if necessary

Notes: Difference mix-ins can be used in place or in addition to the tomatoes, capers, and artichokes. Examples include sauteed mushrooms, leeks, turkey bacon, fennel, or spinach