Anonymous Fri Oct 07 11:22:47 2005

1 oz. butter

1 oz. shallots, pared, minced

2 oz. capers, chopped

2 oz. dry sherry

3 oz. clam juice

1 oz. lemon juice

6 oz. heavy cream

2 oz. butter, chilled

1 tbsp. dill weed, chopped

salt and pepper, to taste

Heat butter in stainless sauce pan. Add shallots; saute until soft. Add capers and sherry; heat to simmering. Add lemon juice, clam juice and heavy cream; reduce by half. Reduce heat to low; shave in butter until sauce is rich and shiny. Add dill; season with salt and pepper.