Picatta Sauce

Recipes by Chef Richard Goss, Richard’s Kitchen, Franklin.

“The simple combination of lemon, capers, shallots and butter makes a wonderful picatta sauce for chicken, fish or pork off the grill,” Goss said. “Just melt a dollop over warm meat after cooking.”

  • 1/2 cup unsalted butter at room temperature
  • 1 tablespoon minced shallots
  • 2 tablespoons capers, drained and roughly chopped
  • Juice of one lemon
  • 1/2 teaspoon salt

Combine all the ingredients and mix well with heavy whisk or beaters. The finished product should be smooth like cake icing. Refrigerate until ready to use. “One trick is to make a log out of the softened butter by rolling it up in a length of plastic wrap,” Goss said. “Tightly wrapped, this can be frozen and slices can be taken off as needed.”