Picatta Sauce

Here is a picatta sauce recipe you can make at home for a dinner party, a romantic dinner for two or any occasion and use with tofu, tempeh or seitan.

1/2 cup of Freshly Squeezed lemon juice
2 cups of White Wine and/or Vegetable Broth
1/4 cup of Capers
1/4 cup of Chopped Parsley
2 Tbsp Minced Garlic or Shallots or 1T of each
2 Tbsp Arrowroot or cornstarch (mixed with 1/4 Cup Water)

If you’ve just made the seitan roast, let the pan that you just sautéed the medallions in cool — wipe out the excess oil with a clean tea towel or unbleached muslin or cheese cloth. Heat the pan until the left over bits begin to sizzle slightly, or start with a clean pan and heat it on medium high. Add the garlic, lemon juice, white wine and/or broth, parsley and capers — boil the sauce until reduced about 1/3rd and then add the arrowroot mixture until thickened. Salt and pepper to taste. Pour the sauce in a covered saucepan and keep on a low heat until needed.