Directions

• Using a microplane grater, remove the zest from all the lemons and set aside. Juice two of the lemons and set aside. Over medium heat, melt butter in a 12-inch sauté pan, then add diced shallot and garlic. Sauté until softened. Add the flour to pan and stir to combine. Raise the temperature slightly and cook flour/butter/onion/garlic mixture for 5-10 minutes, stirring frequently. You want the mixture to brown slightly, which will add color and flavor to the sauce. Raise the temperature to medium-high and add stock in a slow steady stream, whisking continuously to incorporate stock into flour/butter mixture. Whisking frequently, bring stock to a low boil to thicken, this should only take a few minutes. Once sauce is thickened, add the lemon zest, juice and 3 tsp Kosher salt. Add the capers, then black pepper to taste. Cool to room temperature, then refrigerate until ready to use. You can also freeze the sauce for up to three months.