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SAUCE: Lemon & Caper Beurre Blanc
A beautiful French white sauce to serve with cooked fresh fillets - fried, sauteed, grilled, steamed or roasted. 
  • 1 Tbsp white wine vinegar
  • 2 Tbsp white wine
  • 1 Tbsp lemon juice
  • 1 shallot finely chopped
  • 1 Tbsp cream
  • 250g cold butter, diced
  • Capers to taste

Place the vinegar, white wine, shallot and lemon juice in a small pan and reduce to 1 Tbsp.

Add cream and reduce or little more

Remove from heat and whisk in butter.

Add capers and season to taste.

Serve with cooked fresh fish fillets.