| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dressing, Salads | 1 | Batch | |
INGREDIENTS
| 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 | tb | Dill weed, chopped |
| Salt and pepper, to taste |
INSTRUCTIONS
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. Posted to MM-Recipes Digest V4 #8 by valerie@nbnet.nb.ca on Feb 21, 1999
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