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.

White Wine Lemon-Caper Sauce Recipe

White Wine Lemon-Caper Sauce Recipe

Krysta
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.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Sauce
Servings 8
Calories 47 kcal

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.

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