When I was devising a recipe that wrapped fresh Sockeye salmon & spinach in a Phyllo crust, this is the sauce I came up with to work as a binding agent and flavour boost. Since then, I’ve used it with chicken and salmon, and as a pasta sauce. Click here for printable version.
3 whole shallots
1 T lemon juice
2 T butter
1 T flour (use Amaranth for gluten free)
1 ½ c cream (33 – 36%)
2 T capers
salt & pepper to taste
Finely chop the shallots.
In a skillet, gently melt the butter over moderate heat.
Stir in the capers.
Add in the cream and heat until gently simmering and thickened.
Season to taste with salt & pepper.
Serve warm over fish or chicken, or on the side. Also works well as a pasta sauce with freshly sautéed vegetables & pasta of your choice.