Piccata Sauce
Piccata Sauce
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Ingredients
- 2 ounces (½ stick) Challenge Butter
- 1 ounce White wine
- Dash of Worcestershire sauce
- Dash of Tabasco sauce
- Pinch of flour
- 1 teaspoon Capers
- ¼ teaspoon Caper vinegar
- ½ teaspoon chopped parsley
- ½ teaspoon lemon juice
- ½ diced white onion
- Pinch of whole rosemary
- Pinch of white wine
- ½ ounce Aujus
Directions
Sauté the diced onions and rosemary in the butter for one minute. Add the pinch of flour and stir. Add the rest of the ingredients and stir over medium heat until the sauce comes to a simmer and has a creamy texture to it. Serve over chicken, veal and fresh fish.
Yield:
2-4 Servings
Source:
Executive Chef Tom Kiley at Le Bistro French Continental Restaurant in Stockton, California
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