Lemon, Caper Prosecco Sauce

I was making pan fried pork medallions for my birthday tea and thought I would "posh" it up a bit. I had some leftover prosecco in the fridge, hence the lemon prosecco sauce. Doesn't make for the nicest looking photo, but it turned out delicious and went very well with the pork.

Ingredients

1 shallot, finely chopped

1 Tbsp baby capers, rinsed, chopped

1 Tbsp lemon juice

1 Tsp lemon zest

1/2 cup prosecco

1 Tbsp warmed cream

1 Tsp cornflour

Method

1. Heat some oil in a pan over a medium heat, add shallot, cook until softened.

2. Add lemon zest, capers, season with a little salt and pepper. Continue cooking for a few seconds.

3. Add prosecco and lemon juice. Bring to the boil, lower heat and simmer until liquid is reduced by about half. Stir in warmed cream. Add cornflour, stirring well to combine, continue to simmer for 1 minuted or until thickened.

Enjoy

Comments

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