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Lemon-Caper Sauce
*2 tbls. reduced-calorie margarine
*1/2 tsp. garlic, minced
*1 tbls. cornstarch
*1 cup bottled clam broth
*1 tbls. lemon juice
*2 tbls. nonfat sour cream
*2 tbls. capers
*1 tbls. chopped chives
*1 plum tomato, seeded and chopped
*Salt and pepper, to taste
1Melt margarine in saucepan over high heat until bubbly. Add garlic and cook over medium heat, stirring, for about one minute.
2Dissolve cornstarch in clam broth. Stir into margarine. Cook 3 - 4 minutes, stirring often, until mixture thickens. Do not boil.
3Reduce heat to low. Stir in lemon juice, sour cream, capers, chives and tomato. Taste and season with salt and pepper, if necessary.