INGREDIENTS

1 1/2 oz.  Butter  
1 1/2 oz.  Flour  
 Butter , as needed 
3/4 cup  Shallots , minced 
12 cloves  Garlic , minced 
3 oz.  Lemon Juice , fresh 
3/4 cup White Wine  
2 cups  Chicken Stock  
3 Tbsp.  Capers  
1/4 cup  Parsley  

DIRECTIONS

1.) To make beurre manié, combine equal parts butter and flour in a bowl and mix with a fork until a crumbly texture forms. Form the crumbs into several marble-sized pieces and refrigerate.

2.) Over medium high heat, melt just enough non-floured butter to coat a large sauté pan, then sauté shallots and garlic until soft and fragrant, about 2-3 minutes.

3.) Add lemon juice and white wine and allow to reduce by half. Add chicken stock and bring to a simmer.

4.) Remove from heat and add the butter and flour balls, swirling the pan until the sauce has thickened. Add capers and parsley. Reserve warm for service.