- Melt 1 cube of butter over low heat in a heavy sauté pan.
- minced shallots…as much as you like. Once the shallots are soft add:
- 2 Tbs capers
- 2 tsp Dijon mustard
- 2 cloves garlic-minced
- 1 Tbs fresh oregano
- Zest from 1 lemon or lime
- Salt and pepper
- Cook for 5 min over med. low heat. You’ll know it’s ready when you begin to smell the zest!
Back to The Cascading Kitchen
Try serving over roasted cauliflower or steamed broccoli.