MAKES ABOUT 3/4 CUP
I like this green-flecked sauce served over grilled or baked salmon. The lemon and peppery arugula flavors are distinctive, so a little goes a long way. This sauce is also good on cold poached fish.
2 tablespoons (1/4 stick) butter
1 clove garlic, peeled and minced
1 tablespoon unbleached all-purpose flour
2 tablespoons fresh lemon juice
1/2 cup dry white wine
1 cup chopped arugula leaves
1 tablespoon salted capers
1/8 teaspoon black pepper
In a small saucepan, heat the butter, add the garlic, and sauté until the garlic softens. Sprinkle on the flour, blend it in with a small whisk, and cook for about 2 minutes.
Mix the lemon juice and wine, stir into the mixture, and cook until it starts to thicken. Do not let the mixture get too thick. Add the arugula and cook about 1 minute. Add the capers and blend.
Pour the sauce into a food processor or blender and process until smooth. Return the sauce to the saucepan and add the pepper. Reheat and serve immediately over fish.
Note: If your sauce is too thick, thin it with a little water or white wine.
The recipe is from NELLA CUCINA by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1993.
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