Description
A rich and tangy Lemon Caper Sauce made with white wine, lemon juice, heavy cream, parmesan, and capers. Perfect for drizzling over pasta, vegetables, chicken, or fish to add a bright and savory flavor.
Ingredients
Scale
Sauce Ingredients
- 1 cup white wine
- ¼ cup lemon juice
- 1 cup heavy cream, room temperature
- 1 cup parmesan, freshly grated
- 2 tablespoons capers, drained
Instructions
- Boil Wine and Lemon Juice: In a saucepan over medium heat, bring the white wine and lemon juice to a boil to combine their flavors and reduce slightly.
- Add Heavy Cream: Reduce the heat to low, stir in the room temperature heavy cream carefully, and let the mixture reduce for 5 minutes to thicken slightly.
- Finish Sauce: Remove the saucepan from heat, then stir in the freshly grated parmesan and drained capers until the parmesan melts and the sauce is well combined.
- Serve: Toss the sauce with pasta or vegetables, or drizzle it over chicken, fish, or other dishes as desired.
Notes
- Use dry white wines like Sauvignon Blanc, Pinot Gris, or Pinot Grigio for the best flavor.
- Fresh lemon juice is preferred, but bottled 100% lemon juice works as a substitute.
- Room temperature heavy cream is important to prevent curdling in the warm sauce; half and half can be used as a lighter alternative.
- Fresh grated parmesan thickens the sauce and adds depth; pecorino romano or asiago cheese can be used as substitutes.
- For enhanced caper flavor, crush capers with the back of a spoon before adding to the sauce.
- Store leftover sauce in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 30 mg
