| Yield 1X: | 40.00 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Onion, dairy | ||
| Portions: | 26.7 | ||||
| Shelf life: | one day | ||||
| Date: | 8.1.18 | ||||
| Lemon (Caper) Butter Sauce | ||||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Butter, whole | 2.00 | 4.00 | 6.00 | |||
| Shallots, sliced | 6.00 | 12.00 | 1 | 2.00 | ||
| White wine | 1 | 2 | 3 | |||
| Black peppercorns | 0.50 | 1.00 | 1.50 | |||
| Cream | 12.00 | 1 | 8.00 | 2 | 4.00 | |
| Butter, whole – cold, diced | 1 | 2 | 3 | |||
| Lemon juice, freshly squeezed | 4.00 | 8.00 | 12.00 | |||
| For caper version add: | ||||||
| Capers, lightly chopped (for 10 oz.) | 1.25 | 2.50 | 3.75 | |||
Carefully measure and prepare all ingredients. Saute shallots in the first butter until translucent,
then add the peppercorns and wine. Reduce slowly until almost dry.
Add cream, and bring to a boil. Stir the butter in, a few chunks at a time. When all butter is incorporated, bring to a boil, then remove from the heat.
Strain through the fine chinois. Add the lemon juice and season well with salt and pepper. Hold warm, but do not boil.
For caper version, measure add 1.25 oz. of capers per 10 oz. of sauce.