Sauces For Salmon

1. 1

   Combine shallots, wine and vinegar in a small saucepan and bring to a boil.

2. 2

   Cook until the liquid is reduced almost by half.

3. 3

   Add cream and stir to blend.

4. 4

   Start stirring with a wire whisk while adding butter cubes gradually, adding more as cubes melt.

5. 5

   Squeeze capers to extract liquid and add the capers to the butter sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.