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A bright, tangy, and savory sauce that comes together in minutes. The briny capers and fresh lemon juice cut through the richness of the butter, making it the perfect partner for chicken, fish, or pasta.
For 4 servings
Sauté Aromatics
Deglaze and Reduce
Emulsify the Sauce
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A bright, tangy, and savory sauce that comes together in minutes. The briny capers and fresh lemon juice cut through the richness of the butter, making it the perfect partner for chicken, fish, or pasta.
This italian_american recipe takes 15 minutes to prepare and yields 4 servings. At 183.19 calories per serving with 0.47g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Finish and Serve
For a richer, creamier sauce, stir in 2-3 tablespoons of heavy cream along with the parsley at the end.
Add a pinch of red pepper flakes along with the garlic in the first step for a subtle kick of heat.
Incorporate other fresh, soft herbs like dill, tarragon, or chives along with the parsley for a more complex flavor profile.
Substitute the garlic with one finely minced shallot for a milder, slightly sweeter aromatic base.
The freshly squeezed lemon juice is an excellent source of Vitamin C, an antioxidant that is crucial for a healthy immune system.
Garlic contains allicin, a compound that has been studied for its potential benefits to heart health, including helping to manage blood pressure and cholesterol levels.
Capers are surprisingly high in flavonoid antioxidants like quercetin and rutin, which help protect the body against damage from free radicals.
Each serving (about 1/4 cup) contains approximately 160-180 calories, primarily from the unsalted butter.
This is a rich, butter-based sauce, so it is high in fat and calories and should be enjoyed in moderation. However, it does contain beneficial compounds from ingredients like garlic (allicin) and lemon juice (Vitamin C).
This sauce is best served immediately after it's made, as butter emulsions are delicate and can separate (break) upon cooling and reheating. If you must reheat, do so very gently over a double boiler, whisking constantly.
If your sauce becomes oily, remove it from the heat immediately. Add a teaspoon of cold water or lemon juice and whisk vigorously. This can often bring the emulsion back together. For a more stubborn break, whisk a small amount of the broken sauce into an egg yolk in a separate bowl, then slowly drizzle and whisk the remaining sauce back in.
Chicken broth or vegetable broth are excellent non-alcoholic substitutes. They provide a savory depth. For a touch of acidity that the wine provides, you can add a half teaspoon of white wine vinegar along with the broth.