Lemon bay sauce with capers

Remove the thin zest from the lemon (50 g) and squeeze the juice. If the lemon is dry, take another half lemon, but keep the final juice around 50 g so that the sauce does not become too sharp.

In a saucepan, pour in water (50 g), add allulose (80 g) and bay leaf (1 g). Bring to a boil, reduce the heat and simmer for 5-7 minutes to allow the bay leaf to release its aroma. Remove the bay leaf.

Add the lemon juice, lemon zest (3 g) and capers (25 g). Simmer for another 5 minutes over low heat: the sauce should become rich but remain fluid. Remove from heat, stir in olive oil (28 g), table salt (1 g) and black pepper (0.5 g). Let it sit for 5 minutes and serve with white fish.

This sauce is not designed for long-term preservation without sugar. Store it in a clean closed jar in the refrigerator for 5-7 days.