Description
This creamy Lemon Caper Sauce combines white wine, fresh lemon juice, heavy cream, parmesan cheese, and capers for a tangy and rich accompaniment perfect for pasta, vegetables, chicken, or fish dishes.
Ingredients
Scale
Sauce Ingredients
- 1 cup white wine
- ¼ cup lemon juice
- 1 cup heavy cream, room temperature
- 1 cup freshly grated parmesan
- 2 tablespoons capers, drained
Instructions
- Boil Liquids: In a saucepan over medium heat, bring the white wine and lemon juice to a boil.
- Reduce and Simmer: Lower the heat to low, stir in the heavy cream, and let the mixture reduce for 5 minutes, allowing the sauce to thicken slightly.
- Add Cheese and Capers: Remove the saucepan from heat, then stir in the freshly grated parmesan cheese and drained capers until fully incorporated.
- Serve: Toss the sauce with pasta or vegetables, or drizzle over chicken, fish, and other dishes as desired.
Notes
- Use dry white wines such as Sauvignon Blanc, Pinot Gris, or Pinot Grigio for best flavor; white cooking wine is also acceptable.
- Fresh lemon juice is preferred, but 100% real lemon juice from the produce section can be used as a substitute.
- Use room temperature heavy cream to prevent curdling; half and half can be substituted if needed.
- Freshly grated parmesan thickens the sauce and enhances flavor; pecorino romano or asiago can be used as alternatives.
- For a stronger caper flavor, crush the 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: 1/6 recipe
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 320 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: 45 mg
