Creamy Lemon Caper Sauce (for pasta bar)

Creamy Lemon Caper Sauce

·         1 cup butter

·         ¾ cup olive oil

·         5 head garlic cloves minced

·         12 cup low-sodium chicken stock/broth 

·         ¾ to 1 cup cornstarch 

·         2 ½ cups fresh lemon juice 

·         1 ½ cups rinsed and drained capers

·         6-8 cups cream

Instructions

1.    Melt butter in a large nonstick pan or skillet over medium-high heat. Add oil and swirl to mix through the butter.

2.    Add the garlic; sauté for a further minute until fragrant stirring occasionally. Add 10 cups stock/broth to the pan along with the lemon juice; bring to a boil and cook for a further minute.

3.    Mix cornstarch with 2 cups of the reserved broth, whisking well to combine. Pour the mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened Stir in the cream and remove from heat and add the capers.

4.    Serve immediately with the sauce over rice or pasta, vegetables of choice or with a salad.