Milanese Sauce

by Michael on January 28, 2013

So this is a sauce for a specific Veal Dish from Milan.  I make this all the time and always have some left over.  So I started using it for other dishes and found that it works with almost everything. Use it with fish and shellfish, chicken, Steaks.  It is really fabulous. I now always have some made in the fridge and a back up in the freezer. To use this Sauce with fish or shell fish, add a tablespoon or two while sauteing your fish. With Chicken, marinate your chicken in it for 20 minutes before cooking.  And with steak just heat it up and serve it as a sauce.  Love this stuff.

8 ounces Sicilian capers half chopped
1 ½ tablespoons garlic finely chopped
1 fillet anchovies chopped
2 tablespoons Lemon zest finely grated
1 ounce Lemon juice
1 cup extra virgin olive oil
1 teaspoon thyme finely chopped
1 teaspoon rosemary finely chopped
1 pinch Red Pepper Flake

1. Strain Capers and sauté with a little oil. Add the anchovy, lemon zest and garlic and cook until aromatic.
2. Then add the lemon juice and reduce by half.
3. Combined the oil, herbs and pepper flake and bring to a slow boil. Remove from fire and let infuse.
4. When the oil mix cools, mix together with the capers.

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