Vegan Picatta Sauce

This is one of Anne's favorite sauces--she likes it over Gardein chicken, tofu, or just on its own! I have come up with the best combination of flavors to make a delicious sauce that can store well in the freezer too.

3 tablespoons Earth Balance butter
3 cloves garlic, chopped/minced
1/2 cup dry white wine
1 tablespoon olive oil
3 tablespoons gluten free flour of choice
1 cup Better than Boullion "chicken" broth (or vegetable broth of choice)
2-3 tablespoons lemon juice
2 tablespoons capers with juice
1 tablespoon nutritional yeast (usually found in bulk section of grocery)

In a small saucepan, melt the butter on medium heat. Saute the garlic until fragrant and beginning to become translucent. Add the white wine, and stir with a whisk. Allow the mixture to come to a quick boil and then reduce heat. Cook for 3-4 minutes, allowing the alcohol to burn off and the wine/butter mix to reduce.

Add in the gluten free flour and olive oil and whisk well to work out any lumps. Cook the paste mixture for another minute or so. Then slowly add in the broth while whisking. If you do it slowly and whisk briskly you will avoid lumps.

Add the lemon juice, capers, and nutritional yeast and turn down to a low simmer. Simmer uncovered for another 5-10 minutes, and serve hot over Gardein chicken or tofu, with capers for garnish.