Got leftover white wine to use up? Lucky for you, using white wine for cooking can ramp up the flavor of a dish. Make this mouthwatering lemony caper sauce that’s great for drizzling on roasted chicken, fish, halloumi or tofu. Or use it as an easy homemade pasta sauce.
White Wine Lemon-Caper Sauce Recipe
Got leftover white wine to use up? Lucky for you, using white wine for cooking can ramp up the flavor of a dish. Make this mouthwatering lemony caper sauce that's great for drizzling on roasted chicken, fish, halloumi or tofu. Or use it as an easy homemade pasta sauce.
Ingredients
- 1 tablespoon extra-virgin olive oil
- ¼ cup minced shallot (about 1 medium)
- ¼ cup dry white wine
- ½ teaspoon lemon zest
- 3 tablespoons lemon juice
- 1 cup unsalted chicken broth plus 1 tablespoon divided
- 1 tablespoon chopped capers
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 tablespoon cornstarch
- 2 tablespoons butter
Instructions
- Heat oil in a medium skillet over medium-high heat. Add shallot and cook, stirring occasionally, until softened, about 1 minute. Add wine, lemon zest and lemon juice; bring to a boil. Cook, scraping up any browned bits from the bottom of the pan, until the liquid is reduced by about half, 2 to 3 minutes. Add 1 cup broth, capers, parsley, salt and pepper. Cook, stirring, until the sauce is reduced by about half, about 4 minutes.
- Whisk the remaining 1 tablespoon broth with cornstarch in a small bowl. While whisking, add the cornstarch slurry to the pan. Cook, stirring constantly, until thickened, about 1 minute. Remove from heat and stir in butter until melted.
