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French · Sauce / condiment
Lemon-Caper Pan Sauce
A quick sauce built on the fond left by pan-roasted chicken: shallot, white wine and capers reduced hard, then mounted with cold butter, lemon and parsley. A teaspoon of flour keeps the butter from splitting.
- YieldAbout 240 ml; serves 4
- Hands-on14 min
- Total14 min
- Difficulty
Ingredients
- 1large shallot, minced
- 55 gunsalted butter, 15 g soft, 40 g cold and diced
- 1 tspplain (all-purpose) flour
- 360 mldry white wine
- 3 tbspcapers, rinsed, drained and roughly chopped
- 3 tbspfresh lemon juice, from 2 lemons
- 2 tbspfresh flat-leaf parsley, minced
- to tastekosher salt and freshly ground black pepper
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