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Recipe Category: Vegetables
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Ingredients
Makes about 1 1/2 cups
- 2 tablespoons olive oil
- 3 medium shallots, minced
- 2 garlic cloves, minced
- 2 tablespoons capers
- 1 cup dry white wine
- 1/2 cup vegetable broth
- 3 tablespoons vegan margarine
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced fresh basil
Method
- In a medium saucepan, heat the oil over medium heat
- Add the shallots and garlic and cook until softened, about 3 minutes
- Add the capers and cook for 1 minute
- Stir in the white wine and broth and simmer until the liquid is reduced by half, about 5 minutes
- Stir in the margarine, lemon juice and basil
- Serve immediately
- If not using right away, transfer to a container, cover and refrigerate until needed
- Properly stored, the sauce will keep for 2 to 3 days
- Reheat the sauce in a saucepan over low heat until hot
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