Simple Lemon Caper Sauce (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Black pepper, as much as you like
02 -
Salt, add how you like
03 -
1 teaspoon zest from a lemon
04 -
2 tablespoons capers, rinsed and drained
05 -
2 tablespoons fresh lemon juice
06 -
60 millilitres dry white wine or chicken stock
07 -
2 garlic cloves, finely chopped
08 -
2 tablespoons olive oil
09 -
2 tablespoons unsalted butter
→ Garnish
10 -
1 tablespoon chopped fresh parsley (optional)
# Instructions:
01 -
Toss in your parsley if you want, take the skillet off the heat, then spoon this warm sauce over chicken, pasta, or veggies.
02 -
Now add that lemon juice, your capers, and the zest. Sprinkle in some pepper and salt. Let it bubble for just another minute or two.
03 -
Splash in your wine or broth. Give it a stir, keep it cooking for another couple of minutes so things thicken and the sharpness goes away.
04 -
Drop in that chopped garlic. Stir and wait a minute or two—don't let it brown, just let the good smell come out.
05 -
Heat up your skillet on medium. Put in butter and oil. Let the butter get melty and foamy.
# Notes:
01 -
Let the sauce cook a bit longer if you want it to be thicker.
02 -
This goes great with grilled or oven-cooked veggies, like broccoli or asparagus.