Fabled Texas restaurant from YO Ranch celebrates Sauces

By on March 4, 2017


I wanted to share a recipe straight from Texas’s Historical Y.O. Ranch Steakhouse in Dallas, Texas, created by Chef Tony Street. The mouth-watering Lemon Caper Butter Sauce has been a customer favorite for over 20 years and always leaves guests raving.
To celebrate National Sauce Month this March, Chef Tony has decided to share the recipe so people can re-create it at home (even if they can’t make it to Texas for the real thing anytime soon). Typically used to top dishes such as steak and lobster at the restaurant, this sauce can be used on a wide variety of dishes to add some mouth-watering, extra flavor.

Restaurant: Y.O. Ranch Steakhouse, Dallas
Chef: Tony Street
Dish: Lemon Caper Butter Sauce

1 cup dry white wine
3 lemons, peeled and quartered
2 tablespoons minced garlic
1 tablespoon minced shallots
1 teaspoon salt
3 turns freshly ground black pepper
1 dash Worcestershire sauce
1 dash hot pepper sauce
1/2 cup heavy cream
1/2 pound (2 sticks) unsalted butter, cut up, at room temperature
1 tablespoon finely chopped fresh parsley
1 tablespoon minced capers

Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes.
Stir in the cream and cook for 1 minute.
Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley and capers. Serve immediately, or keep warm for a few minutes until ready to use.

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”