There’s something about a creamy lemon caper sauce that instantly makes any dish feel fancy without the fuss.
It’s tangy, rich, and just the right amount of zesty, perfect for drizzling over fish, chicken, or even roasted veggies.
The best part?
You only need a handful of ingredients and about 15 minutes to whip it up.
This sauce brings that restaurant-quality flavor straight to your kitchen, no chef hat required.
INGREDIENTS
1 cup white wine
¼ cup lemon juice
1 cup heavy cream
1 cup parmesan freshly grated
2 tablespoons capers drained
INSTRUCTIONS
In a saucepan over medium heat, bring white wine and lemon juice to a boil.
Reduce heat to low and stir in heavy cream. Reduce for 5 minutes.
Remove from heat and stir in parmesan and capers.
Toss with pasta or vegetables or drizzle onto chicken, fish and more.
SUBSTITUTIONS
White Wine – A dry white wine including Sauvignon Blanc, Pinot Gris and Pinot Grigio or white cooking wine.
Lemon Juice – Fresh is best, but you can substitute 100% real lemon juice found in the produce section of your grocer.
Heavy Cream – Adds a little richness to the sauce. You can substitute half and half if needed.
Parmesan – Fresh grated parmesan thickens the sauce and adds a hint of flavor. You can substitute pecorino romano or asiago.
