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Caper Sauce

Caper Sauce
A basic reduction sauce...except this is a shortcut using chicken stock instead of pan drippings. Perfect when pressed for time.
Ingredients:

4 chopped shallots
2 tbsp extra virgin olive oil
4 anchovy filets
1 scant tsp cornstarch
2 tbs. capers
1 cup chicken stock



Directions:


Sauté shallots in the olive oil until transparent.

Add the anchovies and crush with a fork.


Dissolve cornstarch in the stock and add to the shallots and anchovies.

Add the capers and chopped parsley, and cook for a few minutes, stirring with a wooden spoon.


Serve hot in a tureen alongside potatoes, meats and other foods.



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