White Wine Lemon-Caper Sauce

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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.

Prep Time:
20 mins
Total Time:
20 mins
Servings:
8
Yield:
1 cup

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

  • 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

Directions

  1. 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.

  2. 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.

    White Wine Lemon Caper Sauce
    Alexandra Shytsman

Nutrition Facts (per serving)

47 Calories
3g Fat
3g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 47
% Daily Value *
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 1g 1%
Total Fat 3g 4%
Saturated Fat 1g 6%
Cholesterol 4mg 1%
Vitamin A 146IU 3%
Vitamin C 3mg 4%
Folate 4mcg 1%
Sodium 116mg 5%
Calcium 5mg 0%
Iron 0mg 1%
Magnesium 3mg 1%
Potassium 51mg 1%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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