Lemon Butter Sauce

By Mary-2

Ingredients

• 1 cup dry white wine
• 1 lemon - quartered and chopped
• 1 TBL minced shallots
• 1/2 C Heavy Cream
• 2 Sticks + 1 tsp unsalted butter, cut into pieces
• 1 tsp Kosher Salt
• 1/8 tsp Freshly ground white pepper 1 TLB finey chopped fresh parsley
• 1 jar of Capers strained.

Details

Servings 4

Preparation

Step 1

Combine the wine, lemons and shallots in a medium saucepan and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 20 minutes, stirring occasionally and mashing the lemons with the back of a spoon to break up into pieces. Add the cream and cook until reduced by half. About 3 minutes.

Whisk in the butter, 1 TLB at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Add the salt and pepper, and whisk to blend.
Remove from the heat and strain, pressing down with the whisk, through a fine mesh strainer, into a small bowl. Fold in the barsley and serve immediately to cover to keep warm.

Fold in Capers at the end.