Caper Mustard Sauce
Servings
2Serving size
about 1/4 cupThis recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator. Reheat gently.
Ingredients
| 1 tsp. Olive oil |
| 1 Large Shallots, raw (finely minced) |
| 2 tsp. Dijon mustard |
| 2 tsp.. Capers |
| 2 tsp.. Sherry |
| 1/8 tsp. Salt |
| 1/3 Tbsp. Unsalted butter |
Instructions
Add the shallot and sauté for about 5 to 7 minutes until translucent.
Add the mustard, capers, white wine, and salt.
Gently fold together with a spoon until well blended.
Add the butter and fold together until the butter is melted and the sauce is smooth.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a super simple sauce to make and so versatile. It can be served on chicken, beef, pork, or almost any seafood that has a stronger flavor, such as salmon, tuna, or shrimp.
The key to this recipe is to make it just before you are ready to serve your meal. Assemble all the ingredients and then make the sauce while your meat or fish is roasting or grilling. Don’t overheat the sauce or it will split and become grainy.