Lemon Caper Sauce

Ingredients

• 4 tablespoons unsalted butter, divided
• 2 tablespoons shallot, minced
• 2 cloves garlic, minced
• 3/4 cup chicken stock
• 1/4 cup dry white wine
• 1/4 cup fresh lemon juice
• 3 tablespoons capers, drained
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Method

1. 1

   Melt 1 tablespoon of the butter in a 9-inch skillet over medium heat.

   2:00 · Melt butter
2. 2

   Add the shallot and cook, stirring often, until softened, about 2 minutes.

   2:00 · Soften shallot
3. 3

   Add the garlic and cook until fragrant, about 30 seconds.

   0:30 · Cook garlic
4. 4

   Pour in the chicken stock and white wine, raise heat to medium-high, and simmer until reduced by half, about 5 minutes.

   5:00 · Reduce liquid
5. 5

   Stir in the lemon juice, capers, lemon zest, salt, and pepper, and simmer 2 minutes to blend flavors.

   2:00 · Simmer sauce
6. 6

   Reduce heat to low and whisk in the remaining 3 tablespoons butter, one piece at a time, until the sauce is glossy and slightly thickened.

   2:00 · Whisk in butter
7. 7

   Remove from heat, stir in the parsley, and taste for seasoning before serving warm.