White Wine Lemon Caper Sauce Recipe
Introduction
This White Wine Lemon Caper Sauce is a bright and creamy complement to a variety of dishes. With tangy lemon, briny capers, and rich Parmesan, it brings a vibrant flavor perfect for 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 combined.
- Step 4: Serve warm over pasta, chicken, fish, or vegetables for a flavorful finish.
Tips & Variations
- Use fresh lemon juice for the brightest flavor.
- For a dairy-free version, substitute heavy cream with coconut cream and omit Parmesan.
- Try adding fresh herbs like parsley or thyme for an extra layer of aroma.
Storage
Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently to maintain the creamy texture. Avoid boiling when reheating to prevent curdling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this sauce ahead of time?
Yes, you can prepare this sauce up to 2 days in advance and refrigerate. Reheat gently before serving to preserve the texture and flavor.
What types of dishes pair best with this sauce?
This sauce pairs beautifully with pasta, grilled chicken, seared fish, and roasted or steamed vegetables, adding a tangy and creamy finish to many meals.
PrintWhite Wine Lemon Caper Sauce Recipe
This White Wine Lemon Caper Sauce is a rich and tangy sauce perfect for elevating pasta, chicken, fish, or vegetables. Combining the bright acidity of white wine and fresh lemon juice with the creamy texture of heavy cream, this sauce is finished with salty capers and savory Parmesan cheese, creating a balanced and flavorful addition to your meals.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Approximately 1 ½ cups sauce (serves 4-6) 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Ingredients
Liquids
- 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- ¼ cup fresh lemon juice
- 1 cup heavy cream (room temperature)
Other Ingredients
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons capers, drained
Instructions
- Bring Wine and Lemon to Boil: In a saucepan over medium heat, combine the white wine and fresh lemon juice, bringing the mixture to a boil to meld the flavors and reduce slightly.
- Simmer with Cream: Reduce the heat to low, then carefully stir in the heavy cream. Allow the sauce to simmer gently for about 5 minutes, stirring occasionally, until it thickens slightly and develops a creamy texture.
- Finish with Cheese and Capers: Remove the saucepan from heat and stir in the freshly grated Parmesan cheese and drained capers, mixing until the cheese melts into the sauce and the capers are evenly distributed.
- Serve Warm: Serve the sauce immediately over your preferred choice of pasta, chicken, fish, or steamed vegetables for a delicious, tangy, and creamy accompaniment.
Notes
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor.
- Fresh lemon juice is preferred for a bright and natural citrus taste.
- Room temperature heavy cream helps prevent curdling when added to the hot mixture.
- Parmesan cheese adds a salty, umami richness to the sauce.
- Capers provide a briny contrast, enhancing the overall flavor profile.
- This sauce is best served immediately to appreciate its fresh flavors and creamy texture.
Keywords: White Wine Sauce, Lemon Sauce, Caper Sauce, Creamy Sauce, Parmesan Sauce, Pasta Sauce, Chicken Sauce, Fish Sauce, Easy Sauce
