Ingredients
Directions
-
In a pot, place the peeled with all the pith off lemon, bay leaf, black peppercorn, chopped shallot, fresh thyme, and white wine. Reduce to a syrup. Add the heavy cream and reduce once again. Dice the cold
butter and begin whisking it in the sauce reduction. Once all the butter is incorporated strain through a fine chinois. Add the capers to the sauce and reserve warm.
Ingredient availability varies by location*
