Lemon-Caper White Sauce

Serve it hot over chicken or fish. Thinned a little and chilled - it's zesty as a salad dressing.

Ingredients
1 med shallot, minced (about ¼ C)
1 T olive oil
¼ C white wine
¾ t lemon zest
juice of 1 lemon (scant ¼ C)
1 C + 1 T chicken broth, divided
1 T capers
1 T cornstarch
2 T butter
salt & pepper to taste

Directions

Cook shallot in olive oil just until softened. Add wine, lemon zest and juice, deglazing pan; simmer until reduced by about half (2-4 minutes). Stir in broth, capers and a pinch each of salt and pepper. Continue simmering until reduced by half again (another 3-4 minutes).

Whisk together remaining T of broth and cornstarch to form a slurry; whisk into sauce and heat gently just until thickened. Remove from heat. Stir in butter; season to taste with additional salt and pepper if desired.