The perfect sauce for the lemon rice croquettes is great with fish also.
Author:The Wilderness Wife
Cook Time:5 mins
Total Time:5 mins
Category:Sauce
Cuisine:American
Ingredients
Scale
2 tsp. capers, preferably salt-packed
2 Tbs. unsalted butter
1 Tbs. olive oil
2 shallots, minced
1 garlic clove, minced
2/3 cup dry white wine
2 Tbs. fresh lemon juice
Grated zest of 1 lemon
1 Tbs. chopped fresh flat-leaf parsley
Instructions
If using salt-packed capers, place them in a small bowl, add cold water to cover and soak for 20 minutes. Drain, rinse well and drain again, then pat dry on paper towels. If using vinegar-packed capers, rinse under cold running water, drain and pat dry.
In a saute pan, melt butter with olive oil.
Add the shallots and garlic to the pan and cook, stirring often, until fragrant, about 2 minutes. Add the wine and lemon juice, increase the heat to medium-high and boil until the sauce thickens slightly, 2 to 3 minutes. Stir in the parsley, capers and lemon zest, and season with salt and pepper.
