Hi everyone,

The other day I made lemon-caper sauce to accompany chicken. I
entered a fugue state and just started squeezing lemons. Beaucoup
sour. So I added heavy cream and butter (along with shallots & stock
and, oh, capers). Came out good, but rich.

Suppose to lighten I go easy on the lemon juice, and use zest
instead, to give that lemony goodness but less pucker and thus less
cream and butter to counteract said pucker?

Maybe even substitute light for heavy cream?


TIA

Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl

On Mon, 28 Jun 2004 03:11:56 GMT, Andy Katz
> wrote:

> Hi everyone,
>
> The other day I made lemon-caper sauce to accompany chicken. I
> entered a fugue state and just started squeezing lemons. Beaucoup
> sour. So I added heavy cream and butter (along with shallots & stock
> and, oh, capers). Came out good, but rich.
>
> Suppose to lighten I go easy on the lemon juice, and use zest
> instead, to give that lemony goodness but less pucker and thus less
> cream and butter to counteract said pucker?
>
> Maybe even substitute light for heavy cream?
>
>

You need some white wine. Lemon counteracts the natural
sweetness of (even the driest) white wine.


Practice safe eating - always use condiments

On Sun, 27 Jun 2004 21:51:54 -0700, sf > wrote:

>You need some white wine. Lemon counteracts the natural
>sweetness of (even the driest) white wine.

Okay.

Danke;-)

Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl

On Mon, 28 Jun 2004 17:43:12 GMT, Andy Katz wrote:

> On Sun, 27 Jun 2004 21:51:54 -0700, sf > wrote:
>
>>You need some white wine. Lemon counteracts the natural
>>sweetness of (even the driest) white wine.
>
> Okay.
>
> Danke;-)
>
> Andy Katz
> ************************************************** *************
> Being lied to so billionaires can wage war for profits
> while indebting taxpayers for generations to come, now
> that's just a tad bit bigger than not admitting you like
> the big moist-moist lips of chunky trollops on your pecker.
>
> Paghat, the Rat Girl

I have never made a sauce like this, but capers always to me have had a
lemony taste, so maybe the lemon can be scipped altogether.
--
JakeInHartsel

Food, The Art Form that You Can Eat

"Glenn Jacobs" > wrote in message
...
> On Mon, 28 Jun 2004 17:43:12 GMT, Andy Katz wrote:
>
> > On Sun, 27 Jun 2004 21:51:54 -0700, sf > wrote:
> >
> >>You need some white wine. Lemon counteracts the natural
> >>sweetness of (even the driest) white wine.
> >
> > Okay.
> >
> > Danke;-)
> >
> > Andy Katz
> > ************************************************** *************
> > Being lied to so billionaires can wage war for profits
> > while indebting taxpayers for generations to come, now
> > that's just a tad bit bigger than not admitting you like
> > the big moist-moist lips of chunky trollops on your pecker.
> >
> > Paghat, the Rat Girl
>
> I have never made a sauce like this, but capers always to me have had a
> lemony taste, so maybe the lemon can be scipped altogether.
> --

Even the ones packed in salt?

>
> I have never made a sauce like this, but capers always to me have had a
> lemony taste, so maybe the lemon can be scipped altogether.
> --

Capers have more of a salty than lemony taste. Here's how we make it.

in a small sauce pan heat a bit of oil.. add chopped shallots and saute
until they just begin to brown.
add capers, a tiny bit of pepper and just a pinch of salt
shortly after the capers are added, deglaze with white wine.. you may get a
flambe, let it burn out
add a little lemon juice
Mont butter until you have a slightly foamy creaminess
serve immediately on the product (before the sauce breaks - butter
seperates)