Meunière Sauce: Caper, Lemon and Butter Sauce. Great for Fish and Shellfish.

This is one of the simplest prepared sauces which you can prepare in under 3 minutes. The word Meuniere translates literally to "miller's wife". Meuniere also refers to both a sauce and a cooking method used mostly for delicate fish. The cooking method is when you dredge the fillet of fish in seasoned flour. The reason for this it to protect the fish due to its delicate nature. Later on I will post a great fish Meuniere recipe with french style mint peas but today I'm going to show you how to make just the sauce. The reason I love this sauce is because it's sharp and refreshing due to the lemon juice, and is also silky smooth and velvety from the butter. The salty cured capers also add a lovely dimension to the sauce which would otherwise make the sauce flat if  not incorporated. 
This is going to be my last post from South Africa. My next post will be when I'm in Kuwait and starting my next culinary journey in the local cuisine as well as in Japanese cuisine! I'm very excited and eager to share it with all of you. 

Ingredients 

• Juice from 1 Lemon 
• 6-8 salted capers
• 3-4 cubes of butter
• 3-6 caper fruits
• 1 tsp fresh dill
• 6 lemon segments 

Method 

1. Place a pan on a medium to high heat and allow the pan to heat up (if you add your butter when the pan is not hot it will simply separate before it can cook). 
2. Once hot, place your butter into the pan, stirring it continuously. 
3. Once the butter has completely melted remove from the heat and add in your salted capers and lemon juice all the while constantly whisking. 
4. Once the sauce has emulsified add your caper fruit, lemon segments and fresh dill. Allow to infuse for a minute or two in a cool place (do not heat this sauce too much otherwise it will split. If it does not really emulsify when you add your lemon juice then add another cube of butter off the heat)

Edited by: Monique Boaventura

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