Lemon-caper sauce

Makes 1 cup

  1. 1 lemon, cut into 10 slices and dredged in flour
  2. 1 clove garlic
  3. 1/2 cup capers
  4. 1-1/2 cups chicken or vegetable stock
  5. 1tb butter
  • Brown lemon slices on both sides. Add 2-3 until sizzling, add stock and simmer until slightly thickened. Whisk in butter. Keeps for 1 week.
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