Cream Sauce with Shallots & Capers

IMG_3148When 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.

Ingredients

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

Directions

Finely chop the shallots.

In a skillet, gently melt the butter over moderate heat.

Add in the shallots, and cook for 3 – 4 minutes until pale pink.  Do not let them brown.IMG_3137

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Stir in the lemon juice.IMG_3142

Add in the flour, and stir until thickened.IMG_3143

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Stir in the capers.

Add in the cream and heat until gently simmering and thickened.

The capers are in here, but they tended to sink when I was taking the photo!

The capers are in here, but they tended to sink when I was taking the photo!

IMG_3148

 

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.

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