Lemon caper sauceSubmitted by: DAISY2203
IntroductionA house favorite sauce for fish and veggies in our house. A house favorite sauce for fish and veggies in our house.
Lemon juice, 0.25 cup
White Wine, 1 glass (3.5 fl oz)
Capers, canned, 2 tbsp, drained with a few drops of the liquid in the jar.
Garlic, 1 clove, crushed
Corn Starch, 1 tbsp.
Water, tap, 0.5 cup (8 fl oz)
chicken Bullion Sodium Free, 1 heaping tbsp. (or more to taste)
Butter, salted, 1 tbsp
This make anywhere from one cup to 13 ounces of sauce to use on veggies, fish and even pork. I normally give anywhere form 2 tbsp to 4 for each person depending on what is being served.
Number of Servings: 8
Recipe submitted by SparkPeople user DAISY2203.