White Wine Shallot Sauce With Lemon And Capers Food

RED WINE-SHALLOT SAUCE

Steps:

• In a small saucepan set over high heat, combine red wine and shallots in a small saucepan set over high heat. Bring to a boil, and reduce to medium heat. Simmer until reduced by half, 8 to 10 minutes.
• Heat reserved skillet, without washing, over high heat. Once hot, remove skillet from heat, and carefully pour in wine mixture; stir with a wooden spoon, scraping up any browned bits. Simmer until sauce is reduced by half. Add salt and any juices that have collected under steak; stir to combine. Remove from heat. Add butter; swirl in pan until incorporated. Pour over steak, and serve immediately.

WHITE WINE SHALLOTS SAUCE WITH LEMON AND CAPERS

Steps:

• Heat oil in medium saucepan over medium heat until shimmering, but not smoking.
• Add the shallots and cook, stirring frequently, until softened and beginning to color, about 1 1/2 minutes.
• Add wine and lemon juice, increase heat to high, and bring to a boil.
• Boil until reduced to 3/4 cup, 3-5 minutes.
• Remove saucepan from burner. Whisk in butter, capers, and parsley. Season with salt and pepper to taste.
• To serve, stir sauce to recombine, and spoon over your cooked fish.

WHITE WINE-SHALLOT SAUCE WITH LEMON AND CAPERS

Steps:

• Combine oil and shallots in small saucepan over medium-low heat.
• Cover and cook, stirring occasionally, until softened, about 4 minutes.
• Add the wine, increase the heat to medium-high and simmer until the pan is almost dry, about 2 minutes.
• Add the chicken broth and continue to simmer until the mixture has reduced slightly, 3-5 minutes.
• Off the heat, whisk in the cream cheese, capers, parsley and lemon juice.
• Season with salt and pepper to taste and serve over sauteed or pan-fried fish.

CHICKEN BREASTS WITH CAPERS, SHALLOTS, LEMON, AND WINE

Steps:

• Sauté shallots and garlic in olive oil until softened.
• Remove from the pan and sauté chicken for several minutes until about half way cooked.
• Mix water and flour to make a paste.
• Add shallots and garlic back to pan, add wine, lemon juice, capers, and flour paste.
• Sauté on medium high until liquid is reduced to half and chicken is cooked through.
• Serve over "Mia's incredible rice" or pasta.

BUTTER SAUCE WITH SHALLOTS AND WINE

Steps:

• Combine shallots and wine in a small saucepan. Boil, and cook until liquid evaporates being careful not to burn shallots. Remove from heat and allow to cool about 3 minutes, stirring occasionally.
• Add butter and olive oil to saucepan and whisk until it becomes thickened. If the pan is too hot the butter will curdle. Serve.