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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.

EatingWell Magazine, November 2019; updated September 2022

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Read the full recipe after the video.

Recipe Summary

active:
20 mins
total:
20 mins
Servings:
8
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What Is Lemon-Caper Sauce?

Capers, with their pungent, bright, acidic and salty notes, add big flavor from a small package. Capers can be combined with creamy ingredients like mayonnaise or sour cream to carry their flavor. They pair well with acidic ingredients, especially lemon, adding citrus notes to the additional acid the lemon provides. In a classic lemon-caper sauce, the lemon and capers are cooked together in butter or oil which helps mellow the flavor. In our lemon-caper sauce, we add white wine to the mix which adds a little depth. To cut down on saturated fat and calories, we pull back on the butter and add chicken broth to the sauce which mellows the flavor while keeping calories in check.

What to Pair with White Wine Lemon-Caper Sauce

Lemon-caper sauce with its bright acidic flavor pairs particularly well with salmon, shrimp, scallops or any other mild-flavored seafood. It also makes a great sauce for pasta with the addition of chopped fresh parsley and grated Parmesan. You can also enjoy lemon-caper sauce with roasted chicken or drizzled lightly over mashed or roasted potatoes.

Can I Make White Wine Lemon-Caper Sauce Ahead?

Yes! Refrigerate the sauce for up to 3 days. Reheat gently in the microwave or on the stovetop over low-medium heat.

Additional reporting by Hilary Meyer 

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

2 Tbsp.
47 calories; protein 0.6g; carbohydrates 2.8g; dietary fiber 0.1g; sugars 0.5g; fat 3.2g; saturated fat 1.1g; cholesterol 3.8mg; vitamin a iu 145.6IU; vitamin c 3.4mg; folate 4mcg; calcium 4.9mg; iron 0.2mg; magnesium 2.9mg; potassium 51.1mg; sodium 116.1mg.
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