How to recreate lemon caper sauce

My first stop on my honeymoon in Maui was Okazuya in Lahaina for lemon caper ono, and I'm still dreaming about it months later. I really want to recreate the sauce, but am not sure how to go about it. The sauce is not a typical thin, astringent sauce. It is thick, but still has tons of lemon flavor. I'm not sure if the base is a veloute, or maybe something closer to a hollandaise. Any ideas?

 

The tastiest bites delivered to your inbox!

Comments:

Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.