- 2 Tblspns Shallots (minced)
- 4 Tblspns Butter
- 3/4 Cup White Wine (dry)
- 1 Tblspn Flour
- 1 Tblspn of good Dijon mustard
- 1/4 cup Heavy Cream
- 1/4 - 3/4 cup Water (to taste)
- 1 pinch of Salt
- Dash of Garlic Powder
- 2 Spoonfuls of Capers (lightly chopped)
- 1 Sm Tomato (diced)
- 2 Tblspns Dill (fresh)
This sauce works best over salmon or chicken.
Tip: Be careful not to over salt keeping in mind capers will be added later.
Saute shallots in 2 tblspns of butter over med-high heat. Once they become fragrant & translucent, add the white wine and allow the alcohol to cook off (1-2 minutes).
Turn the heat down to medium and add 2 tblspns of butter and 1 tblspn of flour to make the roux. Whisk to combine.
Next add the water, heavy cream, a pinch of salt and garlic powder. Mix well. If it appears too thick, add some water. If it’s not thick enough, add a little more flour until you get a sauce-like consistency.
Add the capers and dill, simmer for a few minutes. Add the tomatoes at the very end, remove from heat.
Tip: This sauce can be made beforehand and reheated. If you do this, do not add the tomatoes until you have reheated the sauce.