7 TBSP BUTTER TO OIL RECIPES

Name: Lemon Butter Caper Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: ¼ tsp. Kosher salt to taste; ¼ tsp. cracked black pepper, to taste; ½ tsp. dried thyme leaves; 4 Tbsp. unsalted butter; 1 very small shallot, minced (about 1 Tsp.); 2 garlic cloves, minced (about 1 tsp.); 2 tsp. all-purpose flour; 1 C. dry white wine; 1 ½ C. chicken stock, homemade or low sodium; 2 Tbsp. drained capers; 2 Tbsp. minced fresh parsley; 1 tsp. freshly grated lemon zest, plus 2 tablespoons juice

LEMON BUTTER CAPER SAUCE - HELL’S KITCHEN RECIPES

Lemon Butter Caper Sauce - Hell’s Kitchen Recipes image

This simple Hell's kitchen lemon butter caper sauce recipe is the ideal complement to any sauteed, baked or broiled seafood dishes. also used for fish piccata of any sort.

Provided by John Siracusa

Categories Gordon Ramsay Gordon Ramsay Recipes Hell's Kitchen Sauces

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 12

Ingredients

¼ tsp. Kosher salt to taste
¼ tsp. cracked black pepper, to taste
½ tsp. dried thyme leaves
4 Tbsp. unsalted butter
1 very small shallot, minced (about 1 Tsp.)
2 garlic cloves, minced (about 1 tsp.)
2 tsp. all-purpose flour
1 C. dry white wine
1 ½ C. chicken stock, homemade or low sodium
2 Tbsp. drained capers
2 Tbsp. minced fresh parsley
1 tsp. freshly grated lemon zest, plus 2 tablespoons juice

Steps:

Melt 2 Tbsp. of butter in it over medium heat until sizzling.
Now add the garlic and shallot, sauté them until soften, lowering the heat if needed, almost for 1 minute.
The Sprinkle flour in pan, cook, stirring, for additional 2 more minutes.
Now Whisk in the dry wine along with the chicken stock, bring heat up the heat to high and till the liquid begins to boil, make sure to scrape browned bits from the bottom of the saucepan.
Lower the heat to medium-high continue to cook, without a lid, until it’ reduced by ½ in about 7 to 10 minutes.

LEMON BUTTER CAPER SAUCE - HELL’S KITCHEN RECIPES

Lemon Butter Caper Sauce - Hell’s Kitchen Recipes image

This simple Hell's kitchen lemon butter caper sauce recipe is the ideal complement to any sauteed, baked or broiled seafood dishes. also used for fish piccata of any sort.

Provided by John Siracusa

Categories Gordon Ramsay Gordon Ramsay Recipes Hell's Kitchen Sauces

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 12

Ingredients

¼ tsp. Kosher salt to taste
¼ tsp. cracked black pepper, to taste
½ tsp. dried thyme leaves
4 Tbsp. unsalted butter
1 very small shallot, minced (about 1 Tsp.)
2 garlic cloves, minced (about 1 tsp.)
2 tsp. all-purpose flour
1 C. dry white wine
1 ½ C. chicken stock, homemade or low sodium
2 Tbsp. drained capers
2 Tbsp. minced fresh parsley
1 tsp. freshly grated lemon zest, plus 2 tablespoons juice

Steps:

Melt 2 Tbsp. of butter in it over medium heat until sizzling.
Now add the garlic and shallot, sauté them until soften, lowering the heat if needed, almost for 1 minute.
The Sprinkle flour in pan, cook, stirring, for additional 2 more minutes.
Now Whisk in the dry wine along with the chicken stock, bring heat up the heat to high and till the liquid begins to boil, make sure to scrape browned bits from the bottom of the saucepan.
Lower the heat to medium-high continue to cook, without a lid, until it’ reduced by ½ in about 7 to 10 minutes.

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