White Wine Lemon Caper Sauce Recipe
Introduction
This White Wine Lemon Caper Sauce is a bright and creamy addition that elevates any dish. With zesty lemon, tangy capers, and a smooth Parmesan cream base, it pairs beautifully with pasta, chicken, fish, or vegetables.
Ingredients
- 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- ¼ cup lemon juice (fresh preferred)
- 1 cup heavy cream (room temperature)
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons capers, drained
Instructions
- Step 1: In a saucepan over medium heat, bring the white wine and lemon juice to a boil.
- Step 2: Reduce heat to low and stir in the heavy cream. Let simmer for about 5 minutes, stirring occasionally, until slightly thickened.
- Step 3: Remove from heat and stir in the Parmesan cheese and capers until well combined.
- Step 4: Serve warm over your choice of pasta, chicken, fish, or vegetables.
Tips & Variations
- For a smoother texture, whisk the Parmesan cheese in gradually to avoid clumping.
- Use fresh lemon juice for the best bright flavor; bottled lemon juice can alter the taste.
- Try adding minced garlic or shallots in Step 1 for an extra layer of flavor.
- Substitute half and half for heavy cream to reduce richness if desired.
Storage
Store any leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently to prevent separation. If the sauce thickens too much, stir in a splash of milk or white wine to loosen it.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this sauce ahead of time?
Yes, you can prepare it up to two days in advance and store it in the refrigerator. Reheat gently before serving.
What dishes go best with this sauce?
This sauce complements a variety of dishes including pasta, grilled or baked chicken, seared fish, and steamed or roasted vegetables.
PrintWhite Wine Lemon Caper Sauce Recipe
This White Wine Lemon Caper Sauce is a creamy, tangy sauce perfect for elevating pasta, chicken, fish, or vegetables. Made with dry white wine, fresh lemon juice, heavy cream, Parmesan cheese, and briny capers, this sauce combines bright and rich flavors to complement a variety of dishes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: About 1 1/2 cups (serves 4) 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Ingredients
Ingredients
- 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- ¼ cup fresh lemon juice
- 1 cup heavy cream (room temperature)
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons capers, drained
Instructions
- Boil Wine and Lemon Juice: In a saucepan over medium heat, combine the white wine and lemon juice and bring it to a boil to reduce the alcohol and concentrate flavors.
- Simmer Cream: Reduce the heat to low, then stir in the heavy cream. Let the mixture simmer gently for about 5 minutes, stirring occasionally until it slightly thickens.
- Incorporate Cheese and Capers: Remove the saucepan from heat, then stir in the freshly grated Parmesan cheese and drained capers until well combined and creamy.
- Serve: Serve the sauce warm over your choice of pasta, chicken, fish, or vegetables for a flavorful finish.
Notes
- Use freshly grated Parmesan cheese for best melting and flavor.
- Adjust the amount of lemon juice to your taste preference for acidity.
- To make it lighter, use half-and-half instead of heavy cream, but the sauce will be less rich.
- Capers add a salty, tangy punch; rinse them if you want less saltiness.
- Serve immediately for best texture; the sauce may thicken further on cooling.
Keywords: White wine lemon caper sauce, creamy sauce, Parmesan sauce, caper sauce, sauce for fish, sauce for chicken, lemon cream sauce
