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    Liz's Caper Sauce

    Source of Recipe

    St. John's Nursery School Cookbook

    Recipe Introduction

    This is wonderful with broiled steak, tenderloin.

    List of Ingredients

    2 egg yolks, very fresh
    3 - 4 Tbsp. Dijon mustard
    juice of 1 lemon
    1 shallot, chopped
    1 c. vegetable oil
    salt and pepper
    1 Tbsp. or more of drained capers


    Chop shallots in a food proccessor. Add egg yolks, mustard and lemon juice, with the machine running, slowly drizzle in oil. Add salt and pepper and capers. Add sour cream if sauce is too thick.




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