Get the best recipe for an easy lemon caper sauce that takes just 10 minutes start to finish. Toss with pasta, drizzle on veggies, chicken, fish and more. It's crisp, citrusy, fragrant and delicious!
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 fresh grated parmesan and capers.
Toss with pasta or vegetables or drizzle onto chicken, fish and more.
Video
Notes
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. Be sure that it's room temperature - cold cream could potentially curdle when it hits the warm sauce!
Parmesan - Fresh grated parmesan thickens the sauce and adds a hint of flavor. You can substitute pecorino romano or asiago.
For More Caper Flavor
Crush capers with the back of a spoon before incorporating or while incorporating into the sauce.
To Store
Refrigerate - Store in an airtight container up to three days.