Description
A creamy and tangy Lemon Caper Sauce made with white wine, lemon juice, heavy cream, parmesan, and capers. Perfect to drizzle over pasta, vegetables, chicken, or fish, adding a bright and rich flavor to your dishes.
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 wine and lemon juice: In a saucepan over medium heat, bring white wine and lemon juice to a boil.
- Add cream and reduce: Reduce heat to low and stir in heavy cream. Let the mixture reduce for 5 minutes, allowing it to thicken slightly.
- Finish sauce: Remove the saucepan from heat and stir in freshly grated parmesan and drained capers until fully combined.
- Serve: Toss the sauce with pasta or vegetables, or drizzle it onto cooked chicken, fish, or other dishes for added flavor.
Notes
- Substitute dry white wine such as Sauvignon Blanc, Pinot Gris, Pinot Grigio, or white cooking wine if preferred.
- Fresh lemon juice is best, but 100% real lemon juice from the store is a good alternative.
- Use room temperature heavy cream to prevent curdling; half and half can be substituted but may affect richness.
- Fresh grated parmesan thickens and flavors the sauce; pecorino romano or asiago can be used as substitutes.
- For stronger caper flavor, crush the capers with the back of a spoon before adding them to the sauce.
- Store leftover sauce in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1/6 batch
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 50 mg
