Introduction
Adapted from the New York Times
Ingredients
- ½ cup flour
- 1 tsp dry mustard
- 6 Tbsp unsalted butter
- 1 Tbsp shallots, finely minced
- 2 Tbsp capers, drained
- 2 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- 1 Tbsp dried tarragon leaves
- Lemon (for serving)
- ½ cup flour
- 1 tsp dry mustard
- 6 Tbsp unsalted butter
- 1 Tbsp shallots, finely minced
- 2 Tbsp capers, drained
- 2 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- 1 Tbsp dried tarragon leaves
- Lemon (for serving)