Wiki source code of Piccata sauce

Last modified by Richard Johnson on 2018/08/03 23:13
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1 General guidelines:
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4 1 stick butter (1/2 C)
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6 2-3 Tbs olive oil
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8 2 C dry white wine
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10 zest & juice of 3 lemons, 4 if small or Meyer
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12 1/2 C capers
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14 1/3 C caper brine
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16 2 tsp Better Than Bouillon Chicken
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19 Over low heat in a large shallow frying pan, melt the butter & olive oil. Once melted, add remaining ingredients. Bring to a simmer over medium heat, then lower heat enough to maintain a vigorous simmer, but not a boil. Reduce the sauce by at least half, stirring occasionally, for 30 minutes or more, tasting for salt/sour balance.
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22 Serving Suggestions:
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25 I use this for a variety of things. It’d probably freeze well. It is excellent over salmon, chicken, broccoli, etc.
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28 I frequently make the sauce, over-thicken it, then poach salmon steaks or fillets directly in the sauce and serve over broccoli & hemp hearts.
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31 I have also made the sauce, put chopped broccoli (thawed from frozen, blanch first if using fresh) in a 9x13 pan, laid salmon fillets to cover, poured the sauce over all, and baked in a pre-heated 400F oven for 10-12 minutes (watch the sauce surface; if it is starting to boil, then check the fish for doneness).

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