Description
A rich and tangy Lemon Caper Sauce that combines white wine, lemon juice, heavy cream, parmesan, and capers. Perfect for drizzling over pasta, vegetables, chicken, or fish to add a bright, creamy flavor.
Ingredients
Scale
Main 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 white wine and lemon juice to a boil, allowing the flavors to meld together.
- Simmer Cream: Reduce heat to low and stir in heavy cream. Allow the mixture to simmer gently, reducing it for 5 minutes until slightly thickened.
- Add Cheese and Capers: Remove the saucepan from heat and stir in freshly grated parmesan cheese and drained capers, mixing until smooth and combined.
- Serve: Toss the sauce with pasta or vegetables, or drizzle over cooked chicken or fish for a flavorful finish.
Notes
- Use a dry white wine such as Sauvignon Blanc, Pinot Gris, or Pinot Grigio for the best flavor; white cooking wine is also acceptable.
- Fresh lemon juice provides the best brightness, but 100% real bottled lemon juice can be used in a pinch.
- Heavy cream should be at room temperature to avoid curdling; substitute half and half if needed.
- Freshly grated parmesan thickens the sauce and adds flavor; pecorino romano or asiago can be used as substitutes.
- For a stronger caper flavor, crush the capers with the back of a spoon before stirring into 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: 300 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 40 mg
