Ingredients | ||||
Amount | Item | |||
2 | T | Blended oil | ||
1 | each | Shallot, small diced | ||
3 | cloves | Garlic, minced | ||
1/2 | cup | white wine | ||
4 | each | Lemon, juiced (or 1/2 cup) | ||
2 | cups | Chicken or Vegetable stock | ||
2 | Tbsp | Corn starch | ||
2 | Tbsp | Water | ||
1/4 | cup | Capers, brine drained | ||
TT | Salt and Pepper |
Procedures | ||||||
1 | In a medium saute pan, heat oil over medium high heat | |||||
2 | Add shallots 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 corn starch slurry (make sure the slurry is fully mixed before you add it) | |||||
7 | Let the sauce come back to a simmer, add capers and taste | |||||
8 | Adjust flavors and consistency if necessary and enjoy! |