Description
A creamy and tangy Lemon Caper Sauce made with white wine, fresh lemon juice, heavy cream, grated parmesan, and briny capers. Perfect for drizzling over pasta, vegetables, chicken, or fish for a delicious burst of 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 liquids: In a saucepan over medium heat, bring the white wine and lemon juice to a boil to reduce slightly and meld the flavors.
- Add cream and reduce: Lower heat to low and stir in the room temperature heavy cream. Let the mixture gently reduce for 5 minutes to thicken the sauce.
- Finish sauce: Remove the saucepan from heat, then stir in the freshly grated parmesan cheese and drained capers until well combined and smooth.
- Serve: Toss the sauce with hot pasta or vegetables, or drizzle over cooked chicken, fish, or other dishes to enhance their flavor.
Notes
- Use a dry white wine such as Sauvignon Blanc, Pinot Grigio, or a good quality white cooking wine for the best flavor.
- Fresh lemon juice is preferable, but 100% lemon juice from the grocery produce section works well as a substitute.
- Ensure heavy cream is at room temperature to prevent curdling when added to the warm sauce; half and half can be substituted but may be less rich.
- Parmesan cheese thickens the sauce and adds flavor; pecorino romano or asiago are great alternatives.
- For extra caper flavor, crush the capers lightly with the back of a spoon before stirring into the sauce.
- Store leftovers 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: 300 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 40 mg
