Description
A creamy and tangy Lemon Caper Sauce perfect for enhancing pasta, vegetables, chicken, or fish with bright lemon and savory caper flavors.
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
- Bring liquids to boil: In a saucepan over medium heat, bring the white wine and lemon juice to a boil.
- Simmer with cream: Reduce heat to low and stir in the room temperature heavy cream. Let it reduce for 5 minutes to thicken slightly.
- Add cheese and capers: Remove the saucepan from heat and stir in fresh grated parmesan and drained capers until well combined.
- Serve: Toss the sauce with pasta or vegetables, or drizzle it over chicken, fish, or any preferred dish to enhance flavor.
Notes
- Use a dry white wine such as Sauvignon Blanc, Pinot Gris, Pinot Grigio, or white cooking wine for best results.
- Fresh lemon juice is preferred but 100% real lemon juice from the store can be substituted.
- Heavy cream at room temperature prevents curdling; half and half can be used if needed.
- Freshly grated parmesan helps thicken the sauce; pecorino romano or asiago are good alternatives.
- For stronger caper flavor, crush capers with the back of a spoon before adding.
- Store leftover sauce in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 45 mg
