I took a class a few years back at Sur La Table. I honestly haven't taken a bad one yet. Maybe a couple of recipes weren't my absolute favorite, but for the most part they have been amazing. Quite a few of those recipes have been added into my regular repertoire. If you are lacking in cooking skills or want to learn something new, this is one of the most accessible places to start.
If you are going to take a class, please start with the Knife Skills class. Please think about how many kitchen accidents we've all had that might have led to the ER (or the needs for the local fire department). Some classes a great for exposing you to cooking food from around the globe.
Everything is prepped, you leave with a clean recipe packet, plus usually a meal and your kitchen will still be clean when you get home as they do the dishes for you. Who can complain about that? Best of all, the chef instructors know their stuff so feel free to ask questions as the group goes along.
Hands down, this was one of my favorite sauces that I came across in a class. I've remade it countless times. I've modified some of the ingredients, but it tends to be my go to sauce for chicken, pasta, or seafood. It's lemony, creamy, briny, and just a straight up flavor explosion.
Now, if you are anything like me, good items go back from time to time. I do keep an extensive list of dried items. Why? Because sometimes I buy things, forget about them, they go bad. Or worse, I need a single stalk of celery and then don't end up using the rest of it. I used to go to Penzey's Spices a lot, but since they no longer have a location near me, I order online. I keep a bag of Penzey's Air Dried Shallots on hand (among a laundry list of other ingredients like celery, onions, garlic, and peppers just to name a few for those just in case moments).
No, this is not a sponsored post. I only write about stuff I really like and am willing to spend my own money on. They aren't paying me to say that. They have great coupons, a pretty low minimum for shipping. It's better if you can get to the store. It's a store where you can literally sniff every spice on the shelf.
This post is not sponsored by Sur La Table. I've taken enough classes there to fill a 3" binder with recipe packets. Seriously.
So, you are sick of the same sauce routine. Lemon Cream Sauce with Capers and Shallots is a sauce recipe that will light up your palate. You might even think about licking the plate. Yes, I've paired it with ravioli and most recently Wild Salmon.
Watch Me Make This Lemon Cream Sauce Recipe (60 seconds)
This recipe is adapted from a Sur La Table Cooking class.
Lemon Cream Sauce with Capers and Shallots Recipe
- 1 tbsp unsalted butter
- 1 finely chopped shallot or 1 tbsp dried rehydrated with water.
- 2 tbsp drained capers
- 1 juice of a lemon freshly squeezed. Don't use Meyer Lemons and don't use lemon juice from a bottle.
- ¼ cup heavy cream
- salt and pepper to taste
- ¼ tsp fresh parsley dried can also be used to mix in.
- Melt butter in a saucepan or skillet on medium heat. I prefer using a non-stick for this.
- Add shallot and capers and allow to soften. Once they are fragrant and the shallots are soft, then move on to the next step. *if you are using dried shallots, be sure to allow them to rehydrate before adding them in. This takes about 5 minutes using a ratio of 1 tbsp shallot to 2 tbsp water*
- Add juice of one lemon to the pan and reduce by half. You want to be sure that the lemon won't curdle the cream. There is nothing worse looking than a broken curdled sauce.
- Add cream and reduce slightly to thicken about 3 minutes. This picture is when the cream first goes it. Let it bubble a little. Stir often. You want to see this thicken and reduce slightly.
- Taste the sauce. Adjust with salt and pepper to your liking. I usually find that the brine usually adds more than enough salt.
- Sprinkle parsley in sauce or on top of the meal it will be served upon. Fish, pasta, and chicken compliment the creamy and lemony taste of this sauce.
Love, love, love lemon sauce!
So you like this heavy whipping cream vs. the heavy cream with the pink lid? I thought HWC was more for dessert. Sounds great though! I probably wouldn't eat if it wasn't for Traders!
I'm not sure I've ever seen heavy cream with a lid other than a Cool Whip type product. Heavy cream or heavy whipping cream is usually found in a pint or quart at Trader Joe's. The reason for the name deals with the level of fat. Hope that helps!
Looks so good! I want to make tonight, I only have a red onion though, and no capers .. do you think it will be okay?
It will probably be more onion flavored than shallot, but might be ok if the onion isn't too pungent. Thanks for stopping by!