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Caper And Tomato Butter Sauce


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  • 1/4 cup minced shallots
  • 1 cup white wine
  • Salt to taste
  • Cayenne pepper to taste
  • 1/4 cup heavy cream
  • 1 1/2 sticks cold butter cut into pieces
  • 1/4 teaspoon hot sauce
  • 1/2 teaspoon Worcestershire sauce
  • 2 tablespoons chopped shallots
  • 1/4 cup capers
  • 1/2 cup small-diced tomatoes


Servings 2


Step 1

In a saucepan, over medium heat, combine the shallots and wine. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium-low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes.

Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the salt, cayenne, hot sauce and Worcestershire. Strain through a fine-mesh sieve. Place back in the saucepan and add the shallots, capers and tomatoes. Stir well and keep warm.

This recipe yields about 2 cups.

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