Caper and Tomato Butter Sauce
Getting reviews...
- Level: Easy
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 420
- Total Fat
- 40 g
- Saturated Fat
- 25 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 111 mg
- Sodium
- 379 mg
- Level: Easy
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 420
- Total Fat
- 40 g
- Saturated Fat
- 25 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 111 mg
- Sodium
- 379 mg
Ingredients
Directions
- 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.
Looking for Something Else?
Related Pages
- Austrian White Asparagus with Brown Butter Sauce...
- Taylor's Shrimp with Spaghetti in Garlic-Butter...
- Linguini with Clams and Garlic Butter Sauce Recipe
- Apple Butter Sauce Recipe
- Lemon Butter Sauce Recipe
- Steamed Broccoli with Brown Butter Sauce Recipe
- Butter-Basted Flat Iron Steak with Tomato Butter...
- Peanut Butter Sauce Recipe
- Maine Sea Scallops with Braised Endives and a...