Ingredients

• 1/2 x Cup finely diced shallots - packed

• Olive oil

• 1 x Tablespoon capers, chopped and rinsed

• 1 x Cup best home made chicken stock - reserving 2 x tablespoons. See note below

• 1/2 x Cup flatleaf parsley - chopped

• 4 x Tablespoons butter

• 1/2 x Cup dry white wine

• 1 x Teaspoon lemon zest

• 2 x Tablespoons lemon juice

• 1 x Tablespoon corn flour

• 1/2 x Teaspoon black pepper

• 1/4 x Teaspoon salt - optional

Preparation

In a medium hot thick based pan add olive oil then add the shallots and 1 x tablespoon butter then cook down until softened.

Next add the wine, stir, then add the lemon juice and lemon zest and allow to reduce by half. Then add the stock, parsley, capers, salt and pepper, stir and again, allow to reduce by half.

Now, add the reserved 2 x tablespoons stock and corn flour to a small bowl, whisk well and while whisking slowly add to your pan. You will need to keep whisking to allow the sauce to thicken.

Next, take the pan off the heat and add the butter to work into the sauce.

We found the sauce could be prepared a little in advance and gently reheated which allowed us to focus in the main course

Important: The quality of the home made stock is important. Avoid the oversalted cardboard stocks from supermarkets.

Comments: This sauce is wonderfully bright and a little sharp by definition so it's good to taste while you are working.