The other day I made lemon-caper sauce to accompany chicken. I entered a fugue state and just started squeezing lemons. Beaucoup sour. So I added heavy cream and butter (along with shallots & stock and, oh, capers). Came out good, but rich.
Suppose to lighten I go easy on the lemon juice, and use zest instead, to give that lemony goodness but less pucker and thus less cream and butter to counteract said pucker?
Maybe even substitute light for heavy cream?
TIA
Andy Katz *****************************************************- ********** Being lied to so billionaires can wage war for profits while indebting taxpayers for generations to come, now that's just a tad bit bigger than not admitting you like the big moist- moist lips of chunky trollops on your pecker.
The other day I made lemon-caper sauce to accompany chicken. I entered a fugue state and just started squeezing lemons. Beaucoup sour. So I added heavy cream and butter (along with shallots & stock and, oh, capers). Came out good, but rich.
Suppose to lighten I go easy on the lemon juice, and use zest instead, to give that lemony goodness but less pucker and thus less cream and butter to counteract said pucker?
Maybe even substitute light for heavy cream?
You need some white wine. Lemon counteracts the natural sweetness of (even the driest) white wine.
You need some white wine. Lemon counteracts the natural sweetness of (even the driest) white wine.
Okay.
Danke;-)
Andy Katz *****************************************************- ********** Being lied to so billionaires can wage war for profits while indebting taxpayers for generations to come, now that's just a tad bit bigger than not admitting you like the big moist- moist lips of chunky trollops on your pecker.
You need some white wine. Lemon counteracts the natural sweetness of (even the driest) white wine.
Okay.
Danke;-)
Andy Katz *******************************************************- ******** Being lied to so billionaires can wage war for profits while indebting taxpayers for generations to come, now that's just a tad bit bigger than not admitting you like the big moist-moist lips of chunky trollops on your pecker.
Paghat, the Rat Girl
I have never made a sauce like this, but capers always to me have had a lemony taste, so maybe the lemon can be scipped altogether. -- JakeInHartsel
"Glenn Jacobs" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Andy Katz said:
sf said:
You need some white wine. Lemon counteracts the natural sweetness of (even the driest) white wine.
Okay.
Danke;-)
Andy Katz *******************************************************- ******** Being lied to so billionaires can wage war for profits while indebting taxpayers for generations to come, now that's just a tad bit bigger than not admitting you like the big moist-moist lips of chunky trollops on your pecker.
Paghat, the Rat Girl
I have never made a sauce like this, but capers always to me have had a lemony taste, so maybe the lemon can be scipped altogether. --
I have never made a sauce like this, but capers always to me have had a lemony taste, so maybe the lemon can be scipped altogether. --
Capers have more of a salty than lemony taste. Here's how we make it.
in a small sauce pan heat a bit of oil.. add chopped shallots and saute until they just begin to brown. add capers, a tiny bit of pepper and just a pinch of salt shortly after the capers are added, deglaze with white wine.. you may get a flambe, let it burn out add a little lemon juice Mont butter until you have a slightly foamy creaminess serve immediately on the product (before the sauce breaks - butter seperates)
