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Caper And Tomato Butter Sauce
1
1
/4 Cup Minced shallots
Cup White wine
Salt
Cayenne pepper
1
1
1
1
2
1
1
3
/4 Cup Heavy cream
−1/2 Sticks cold butter; cut into pieces
/4 Teaspoon Hot sauce
/2 Teaspoon Worcestershire sauce
Tablespoon Chopped shallots
/4 Cup Capers
/2 Cup Small diced tomatoes
2 Fat; 1/2 Other Carbohydrate
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.
Yield: about 2 cups
Caper And Tomato Butter Sauce
79
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