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Mustard And Caper Sauce With Shallots

bbq, beef - other, lamb, pork

2 tablespoons butter
1/4 cup finely chopped shallots
1/3 cup chicken or beef stock
2 tablespoons white wine vinegar
1/3 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon chopped rinsed capers

In small skillet, melt butter over medium heat. Add shallots; sauté until translucent, about 3 minutes. Pour in stock and vinegar. Increase heat to high and boil until most of the liquid has evaporated. Reduce heat; blend in sour cream, mustard and capers. Bring to simmer and serve immediately. Makes enough for 4 steaks, burgers or chops.

Contributor: Canadian Living - January, 1986

Yield: about 1 cup

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