White Wine Lemon Caper Sauce Recipe | Easy 10-Minute Gourmet Upgrade
This white wine lemon caper sauce is the ultimate quick upgrade for your meals. Ready in just 10 minutes, it’s tangy, savory, and bursting with flavor. Perfect for drizzling over chicken, fish, or pasta when you want a gourmet touch without the fuss.
Equipment
- Skillet or sauté pan
- Wooden spoon or spatula
- Measuring cups & spoons
- Whisk
Ingredients
- ½ cup dry white wine
- Juice of 1 lemon (about 3 tbsp)
- 2 tbsp capers, drained
- 2 tbsp unsalted butter (or olive oil for vegan)
- Salt & pepper to taste
- Optional: 1 garlic clove or 1 shallot, finely minced
- Optional: fresh parsley or dill for garnish
Instructions
- Deglaze pan: After cooking chicken or fish, pour in white wine. Scrape browned bits with a wooden spoon.
- Reduce: Simmer 2–3 minutes until wine reduces by half.
- Add lemon: Stir in lemon juice for brightness.
- Add capers: Toss in capers and simmer gently for 1 minute.
- Finish: Swirl in butter until melted and sauce turns silky.
- Season: Taste and adjust with salt and pepper.
- Serve: Spoon over proteins, pasta, or vegetables. Garnish with herbs if desired.
Notes
- Balance flavors: If too salty, add more lemon; if too acidic, add extra butter.
- Wine choice: Use a dry white wine (Sauvignon Blanc or Pinot Grigio).
- Vegan option: Replace butter with olive oil or vegan margarine.
- Make-ahead: Best fresh, but can be refrigerated up to 3 days. Reheat gently over low heat.
- Pairings: Perfect with chicken, fish, pasta, or roasted vegetables.