Piccata Sauce

(makes approx. 8 oz.)

  • 2 tbsp.  Extra Virgin Olive Oil
  • 1 tbsp.  Chopped Garlic
  • Pinch Red Pepper Flakes
  • Pinch Pepper
  • 4 oz.  Bonewerks Culinarte Demi Glace de Poulet Classic
  • 1/4 cup  White Wine
  • 3 tbsp.  Fresh Lemon Juice
  • 1 tbsp.  Capers
  • 1 tbsp.  Freshly Chopped Parsley
  • *1 tbsp.  Chilled Unsalted Butter
  • Salt and Pepper, to Taste
SAUTE garlic, red pepper flakes and black pepper in olive oil in a small saucepan. Add wine and reduce by 50%.
STIR in Bonerwerks Culinarte Demi Glace de Poulet Classic; bring to a simmer. Stir in lemon juice, capers and parsley. Season to taste with salt and pepper.
*If desired lift with butter, stir in 1 tbsp. chilled butter off heat.