- Amazing Chocolate Cake from a brand new blog. Check it out.
- Uncle Ben’s 20 Minute Dinners do it for me
- Embrew offers single serving teas and coffees
- Hooray! Peg Bowden has started up her blog again. You want a front row seat to immigration? Here it is.sign up
- Texas Cattlemen will take the first hit from Trump’s new trade policies
- Valentine’s is Near. Here’s a Romantic Venue for you
- Postgame Analysis Superbowl 2017
- Tunisian Chicken Stew Over Couscous with Green Harissa: An Eat More Weigh Less Recipe
- Get Your Christmas on. Time for Aunt Bill’s brown candy.
- Stocking Stuffers from 4th & Heart
Fabled Texas restaurant from YO Ranch celebrates Sauces
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.