Description
A creamy and tangy Lemon Caper Sauce made with white wine, lemon juice, heavy cream, freshly grated parmesan, and capers. Perfect for tossing with pasta, drizzling over chicken, fish, or vegetables, this sauce adds a bright and rich flavor to any dish.
Ingredients
Scale
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: In a saucepan over medium heat, bring the white wine and lemon juice to a boil.
- Add Cream and Reduce: Reduce heat to low and stir in the heavy cream. Allow the mixture to reduce for 5 minutes.
- Finish the Sauce: Remove the saucepan from heat and stir in the freshly grated parmesan and drained capers.
- Serve: Toss the sauce with pasta or vegetables, or drizzle it over chicken, fish, or other dishes as desired.
Notes
- Use dry white wines like Sauvignon Blanc, Pinot Gris, or Pinot Grigio for best flavor.
- Fresh lemon juice is preferred but bottled 100% real lemon juice works as a substitute.
- Use room temperature heavy cream to prevent curdling; half and half can be substituted if needed.
- Fresh grated parmesan thickens the sauce; pecorino romano or asiago are good substitutes.
- For stronger caper flavor, crush capers lightly before adding to the sauce.
- Store leftover sauce in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 160 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 40 mg
