Piccata Sauce
Notes
This is a very versatile sauce. I call this a piccata sauce, but eliminate the lemon juice and capers and it is a great white wine sauce. Add a little butter and it works as a beurre blanc sauce.
Ingredients
- • 4 tablespoons unsalted butter
- • 2 tablespoons olive oil
- • 4 tablespoons of finely minced shallot
- • 4 cloves garlic minced
- • 2 cups chicken stock
- • 1/2 cup white wine
- • 2 tablespoons of lemon juice
- • 3 tablespoons capers
- • 2 tablespoons fresh Italian parsley chopped
- • 2 teaspoons of corn starch mixed in ½ cup cold waters
Instructions
- Using a large sauté pan, melt butter with olive oil
- Add shallot and garlic then sauté at low temp until translucent
- Deglaze pan with white wine
- Add chicken stock and cook until reduced by a third
- Mix the cornstarch in a small bowl with 1/2 cup of cold water
- Add to the stock to thicken
- Whisk in lemon juice and capers
- Add parsley, whisk and serve