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Photo:Alexandra Shytsman
Alexandra Shytsman
Prep Time:20 minsTotal Time:20 minsServings:8Yield:1 cupJump to Nutrition Facts
Prep Time:20 minsTotal Time:20 minsServings:8Yield:1 cup
Prep Time:20 mins
Prep Time:
20 mins
Total Time:20 mins
Total Time:
Servings:8
Servings:
8
Yield:1 cup
Yield:
1 cup
Jump to Nutrition Facts
Jump to recipeThisWhite Wine Lemon-Caper Saucegoes perfectly with chicken or fish. The acid from the bright citrusy lemon and dry white wine complements the pungent briny capers in this sauce, while creamy butter adds a touch of richness and antioxidant-rich shallots come in with a hit of earthy sweetness. Keep reading for expert tips, including how to use this sauce.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Lemon-caper sauce, with its bright, acidic flavor, pairs particularly well with salmon, shrimp, scallops or any other mild-flavored seafood. It also makes a great sauce for pasta with the addition of chopped fresh parsley and grated Parmesan. In addition, you can enjoy lemon-caper sauce with roasted chicken or drizzled lightly over mashed or roasted potatoes.This recipe calls for 3 tablespoons of lemon juice for a bold, lemony flavor. For a more mild lemon flavor, you can cut back a little if you wish.You can make lemon-caper sauce ahead and refrigerate it for up to 3 days. Reheat gently in the microwave or on the stovetop over low to medium heat.Nutrition NotesLemon zestandlemon juiceadd some vitamin C and antioxidants to this sauce. Regularly includinglemonsin your diet might help give you a glowing complexion and reduce your risk of kidney stones.Capersare flower buds that grow on the caper bush, a plant native to parts of Asia and the Mediterranean region. Capers offer powerful antioxidants but lose up to 60% of their antioxidant content after being pickled. Pickled capers also add sodium to any dish they’re in. If you are watching yoursodiumintake or want to reduce the saltiness of this sauce, rinse the capers under running water before adding them in.Shallotsare in the same family as onions and like onions, contain antioxidants that have been linked to fighting heart disease, cancer and diabetes. The fiber in shallots feeds your gut’s beneficial bacteria, helping them thrive.While it doesn’t really add any health benefits to this recipe,white wineadds some acidity and depth. The health benefits of regularly drinking wine—or any alcohol for that matter—are up for debate. There is some evidence that regularly drinking wine in moderation—emphasis on moderation—may have some heart health benefits due to the antioxidants in wine grapes. But those benefits dissipate beyond sipping in moderation.Alexandra ShytsmanAlexandra Shytsman
Jump to recipe
ThisWhite Wine Lemon-Caper Saucegoes perfectly with chicken or fish. The acid from the bright citrusy lemon and dry white wine complements the pungent briny capers in this sauce, while creamy butter adds a touch of richness and antioxidant-rich shallots come in with a hit of earthy sweetness. Keep reading for expert tips, including how to use this sauce.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Lemon-caper sauce, with its bright, acidic flavor, pairs particularly well with salmon, shrimp, scallops or any other mild-flavored seafood. It also makes a great sauce for pasta with the addition of chopped fresh parsley and grated Parmesan. In addition, you can enjoy lemon-caper sauce with roasted chicken or drizzled lightly over mashed or roasted potatoes.This recipe calls for 3 tablespoons of lemon juice for a bold, lemony flavor. For a more mild lemon flavor, you can cut back a little if you wish.You can make lemon-caper sauce ahead and refrigerate it for up to 3 days. Reheat gently in the microwave or on the stovetop over low to medium heat.Nutrition NotesLemon zestandlemon juiceadd some vitamin C and antioxidants to this sauce. Regularly includinglemonsin your diet might help give you a glowing complexion and reduce your risk of kidney stones.Capersare flower buds that grow on the caper bush, a plant native to parts of Asia and the Mediterranean region. Capers offer powerful antioxidants but lose up to 60% of their antioxidant content after being pickled. Pickled capers also add sodium to any dish they’re in. If you are watching yoursodiumintake or want to reduce the saltiness of this sauce, rinse the capers under running water before adding them in.Shallotsare in the same family as onions and like onions, contain antioxidants that have been linked to fighting heart disease, cancer and diabetes. The fiber in shallots feeds your gut’s beneficial bacteria, helping them thrive.While it doesn’t really add any health benefits to this recipe,white wineadds some acidity and depth. The health benefits of regularly drinking wine—or any alcohol for that matter—are up for debate. There is some evidence that regularly drinking wine in moderation—emphasis on moderation—may have some heart health benefits due to the antioxidants in wine grapes. But those benefits dissipate beyond sipping in moderation.Alexandra ShytsmanAlexandra Shytsman
ThisWhite Wine Lemon-Caper Saucegoes perfectly with chicken or fish. The acid from the bright citrusy lemon and dry white wine complements the pungent briny capers in this sauce, while creamy butter adds a touch of richness and antioxidant-rich shallots come in with a hit of earthy sweetness. Keep reading for expert tips, including how to use this sauce.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil¼cupminced shallot (about 1 medium)¼cupdry white wine½teaspoonlemon zest3tablespoonslemon juice1cupunsalted chicken broth plus 1 tablespoon, divided1tablespoonchopped capers1tablespoonchopped fresh parsley¼teaspoonsalt¼teaspoonground pepper1tablespooncornstarch2tablespoonsbutter
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
¼cupminced shallot (about 1 medium)
¼cupdry white wine
½teaspoonlemon zest
3tablespoonslemon juice
1cupunsalted chicken broth plus 1 tablespoon, divided
1tablespoonchopped capers
1tablespoonchopped fresh parsley
¼teaspoonsalt
¼teaspoonground pepper
1tablespooncornstarch
2tablespoonsbutter
Directions
Whisk the remaining 1 tablespoon broth with cornstarch in a small bowl. While whisking, add the cornstarch slurry to the pan. Cook, stirring constantly, until thickened, about 1 minute. Remove from heat and stir in butter until melted.
Frequently Asked QuestionsCapersare little flower buds (technically a fruit) that grow on the Flinders rose, which is found along the Mediterranean Sea. Once harvested, they’re pickled to be used as a spice, and open jars last about 9 months in the fridge or three years unopened in dark pantry. They have a salty, briny, tangy taste, similar to green olives. Capers can be combined with creamy ingredients like mayonnaise or sour cream to carry their flavor. They pair well with acidic ingredients, especially lemon.When a recipe calls for white wine, opt for a dry, crisp white such as pinot grigio or sauvignon blanc, and avoid using oaky or robust wines. If a recipe requires only 1/4 cup of wine like this one, feel free to use one you enjoy or find palatable. It’s not necessary to spend a lot of money on wine for cooking. If you prefer not to buy a 750-milliliter bottle, consider purchasing a 4-pack of individual bottles.
Frequently Asked Questions
Capersare little flower buds (technically a fruit) that grow on the Flinders rose, which is found along the Mediterranean Sea. Once harvested, they’re pickled to be used as a spice, and open jars last about 9 months in the fridge or three years unopened in dark pantry. They have a salty, briny, tangy taste, similar to green olives. Capers can be combined with creamy ingredients like mayonnaise or sour cream to carry their flavor. They pair well with acidic ingredients, especially lemon.
When a recipe calls for white wine, opt for a dry, crisp white such as pinot grigio or sauvignon blanc, and avoid using oaky or robust wines. If a recipe requires only 1/4 cup of wine like this one, feel free to use one you enjoy or find palatable. It’s not necessary to spend a lot of money on wine for cooking. If you prefer not to buy a 750-milliliter bottle, consider purchasing a 4-pack of individual bottles.
Originally appeared: EatingWell Magazine, November 2019; updated September 2022
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Nutrition Facts(per serving)47Calories3gFat3gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.,
Hilary Meyer,
andLinda Frahm
Linda Frahm
