Yuzu Caper Butter Sauce

Ingredients

1 cup white wine 

1/2 cup white-wine vinegar 

1 shallot, sliced 

1 (1-inch) piece lemongrass, crushed 

1 sprig thyme 

2 tablespoons heavy cream 

1 1/4 cups (2 sticks plus 4 tablespoons) cold unsalted butter, cut into cubes 

2 tablespoons yuzu or lemon juice 

2 tablespoons capers, drained and chopped 

Coarse salt and freshly ground pepper 

Preparation

Place wine, vinegar, shallot, lemongrass, and thyme in a small saucepan; bring to a boil over medium-high heat. Cook until reduced by one-quarter. Remove from heat and strain through a fine-mesh sieve. Return to saucepan and stir in heavy cream.

Remove from heat and slowly whisk in butter until fully incorporated. Stir in yuzu juice and capers; season with salt and pepper.

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