Description
A creamy, tangy Lemon Caper Sauce perfect for drizzling over pasta, vegetables, chicken, fish, and more. Made with white wine, fresh lemon juice, heavy cream, parmesan, and capers for a rich and flavorful addition to any dish.
Ingredients
Scale
Sauce Ingredients
- 1 cup white wine
- ¼ cup lemon juice
- 1 cup heavy cream at 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 to reduce and concentrate the flavors.
- Add Cream and Simmer: Reduce the heat to low and stir in the room-temperature heavy cream. Let the sauce simmer and reduce gently for 5 minutes to thicken.
- Finish Sauce: Remove the saucepan from heat, then stir in the freshly grated parmesan cheese and the drained capers until the cheese melts and the sauce becomes smooth and creamy.
- Serve: Toss the sauce with pasta or vegetables, or drizzle it over chicken, fish, or other dishes as desired.
Notes
- Use a dry white wine such as Sauvignon Blanc, Pinot Gris, or Pinot Grigio, or white cooking wine as a substitute.
- Fresh lemon juice is best, but 100% real lemon juice from the store is a good alternative.
- Heavy cream adds richness; you can substitute half and half, but ensure it is at room temperature to prevent curdling.
- Fresh grated parmesan cheese thickens and flavors the sauce. Pecorino Romano or Asiago can be used instead.
- 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: 1/6 recipe
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 40 mg
