Sauce for fish from wine, butter and capers

Ingredients. Peel and slice onions. Preheat in a saucepan for 2 tsp sauces. olive- rich Ingredients:

• Dry white wine - 3 cups
• Oil - 100 Grams
• Capers - 2-3 teaspoons
• Shallot - 3-4 teaspoons (medium)
• Fresh dill - - Pieces
• Olive oil - - Piece
• Salt, pepper - - To taste

Instructions

Ingredients. Peel and slice onions. Preheat in a saucepan for 2 tsp sauces. olive oil. And add the onion. Fry the onion over medium heat until soft and golden (about 12 minutes). Increase the heat and add 3 cups of wine. Bring to a boil and cook for 15 minutes, so that the wine is evaporated. Reduce the heat so that the sauce ceases to boil. Then, start adding oil, one spoon until all the oil is added. Take care that the sauce does not boil, but it is hot. Drain the capers of water and rinse them, cut the dill, add everything to the sauce. Salt and pepper to taste. Stir the sauce and remove from the plate. Serve hot. Bon Appetit.

Servings: 10-12