Great with grilled chicken, shrimp and other seafood. Bread dip able and almost drinkable.
1 tsp olive oil
1 small shallot chopped
1 clove garlic minced
1 tsp chili flakes optional
1 tablespoons capers optional
1 cup dry white wine
Zest and juice from 1 lemon
2 sticks butter (that's one cup Canada)
2 tablespoons Fresh minced parsley
If you have pan fried your fish or chicken, remove from pan and keep warm.
Add oil on medium to high cook shallot until just browning, add garlic and chili flakes until fragrant, about 1 minute. Add wine,capers then lemon juice and zest. Cook until it begins to thicken, scraping the bottom of the pan.
Pan on medium to low stir in cream and heat. Start whisking in the butter 1-2 tablespoons at a time waiting until fully mixed until adding more. When complete season with salt pepper and parsley
Or as a final step add one tablespoon walkerswood brand Jamaican jerk seasoning. But only if you like spicy!!! It is available at publix and online