Lemon Caper White Wine Sauce

Yield: Serves 3-4


Juice of 2 lemons

1 Tbs capers, drained and rinsed

2 tsp shallots, thinly sliced

4 tsp unsalted butter

½ cup (120 mL) dry white wine


  1. In a pan, melt half the butter on a medium high heat. Add shallots and capers and sauté lightly until shallots are translucent.
  2. Add wine and lemon juice, and bring to a rolling boil. Add remaining butter to help emulsify, stirring constantly
  3. Remove from heat and pour directly onto fish. Garnish with thinly sliced lemons and fresh herbs (Italian parsley) if desired

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