Ingredients:

  • 4 tbsp (47g) unsalted butter, divided
  • 2 cloves (6g) garlic, minced
  • 1 small (20g) shallot, finely diced
  • 1/4 cup (60ml) dry white wine
  • 3 tbsp (45ml) freshly squeezed lemon juice
  • 1 tsp (2g) lemon zest, finely grated
  • 2 tbsp (30g) non-pareil capers, drained
  • 2 tbsp (4g) fresh Italian parsley, chopped
  • 1/4 tsp (1.5g) kosher salt
  • 1/4 tsp (0.5g) cracked black pepper

Instructions:

  1. Melt 1 tbsp (14g) of butter over medium heat. Add the diced shallots and sauté until translucent, then stir in the minced garlic and cook for 30-60 seconds until fragrant.
  2. Pour in the white wine and lemon juice. Increase the heat to medium high and bring to a boil.
  3. Simmer for 3-5 minutes until the liquid has reduced by half. You'll notice it looks slightly syrupy.
  4. Lower the heat to low. This is the most critical part for your Lemon Caper Sauce.
  5. Whisk in 1 tbsp (11g) of cold butter. Stir constantly until melted and glossy.
  6. Add the second tbsp (11g) of cold butter. Continue whisking until the sauce looks opaque.
  7. Add the final tbsp (11g) of cold butter. Stir until the sauce is velvety and smooth.
  8. Stir in the drained capers, lemon zest, and chopped parsley.
  9. Remove from heat immediately. If you keep it on the heat, the butter can separate, leaving you with an oil slick.
  10. Season with salt and black pepper. Taste first, as capers are already quite salty.