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1 oz. butter
1 oz. shallots, pared, minced
2 oz. capers, chopped
2 oz. dry sherry
3 oz. clam juice
1 oz. lemon juice
6 oz. heavy cream
2 oz. butter, chilled
1 tbsp. dill weed, chopped
salt and pepper, to taste
Heat butter in stainless sauce pan. Add shallots; saute until soft. Add capers and sherry; heat to simmering. Add lemon juice, clam juice and heavy cream; reduce by half. Reduce heat to low; shave in butter until sauce is rich and shiny. Add dill; season with salt and pepper.
1 oz. shallots, pared, minced
2 oz. capers, chopped
2 oz. dry sherry
3 oz. clam juice
1 oz. lemon juice
6 oz. heavy cream
2 oz. butter, chilled
1 tbsp. dill weed, chopped
salt and pepper, to taste
Heat butter in stainless sauce pan. Add shallots; saute until soft. Add capers and sherry; heat to simmering. Add lemon juice, clam juice and heavy cream; reduce by half. Reduce heat to low; shave in butter until sauce is rich and shiny. Add dill; season with salt and pepper.