| 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! | |||||