WHITE WINE SHALLOTS SAUCE WITH LEMON AND CAPERS
I got this recipe from Holiday Market, which is near the house and we tried it on some white fish. DH and I thought it had a nice flavor.
Provided by Dr. Jenny
Categories Sauces
Time 13m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in medium saucepan over medium heat until shimmering, but not smoking.
- Add the shallots and cook, stirring frequently, until softened and beginning to color, about 1 1/2 minutes.
- Add wine and lemon juice, increase heat to high, and bring to a boil.
- Boil until reduced to 3/4 cup, 3-5 minutes.
- Remove saucepan from burner. Whisk in butter, capers, and parsley. Season with salt and pepper to taste.
- To serve, stir sauce to recombine, and spoon over your cooked fish.
RED WINE-SHALLOT SAUCE
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Number Of Ingredients 4
Steps:
- In a small saucepan set over high heat, combine red wine and shallots in a small saucepan set over high heat. Bring to a boil, and reduce to medium heat. Simmer until reduced by half, 8 to 10 minutes.
- Heat reserved skillet, without washing, over high heat. Once hot, remove skillet from heat, and carefully pour in wine mixture; stir with a wooden spoon, scraping up any browned bits. Simmer until sauce is reduced by half. Add salt and any juices that have collected under steak; stir to combine. Remove from heat. Add butter; swirl in pan until incorporated. Pour over steak, and serve immediately.
WHITE WINE-SHALLOT SAUCE WITH LEMON AND CAPERS
Mmmm. This is a healthier version of a sauce for sauteed fish that's usually made with butter. It's delish on fish! Recipe is from Cook's/America's Test Kitchen...one of their "Light" books, but I can't remember which one.
Provided by Sandi From CA
Categories Sauces
Time 15m
Yield 3/4 cup
Number Of Ingredients 9
Steps:
- Combine oil and shallots in small saucepan over medium-low heat.
- Cover and cook, stirring occasionally, until softened, about 4 minutes.
- Add the wine, increase the heat to medium-high and simmer until the pan is almost dry, about 2 minutes.
- Add the chicken broth and continue to simmer until the mixture has reduced slightly, 3-5 minutes.
- Off the heat, whisk in the cream cheese, capers, parsley and lemon juice.
- Season with salt and pepper to taste and serve over sauteed or pan-fried fish.
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