This is a nice sauce to server over sliced steak, like a flank steak, but also works well with chicken and even ham. It’s very simple to make and hardly takes any time, which means when it’s almost time to plate and realize you forgot to make a sauce, you can whip this bad boy up.
Ingredients
- 1 tsp Olive oil
- 2 TBL Butter
- 1 TBL Dijon mustard – or whatever mustard’s in the fridge
- 3 TBL Capers
Process
- Bet you thought I was going to start with Mise en Place??
- Melt butter and olive oil over medium heat. Don’t try to melt too fast or you’ll scorch the butter.
- Whisk in mustard and capers
- Cook 30 seconds until capers are warm.
- Smear over protein or serve as a dipping sauce.
