Ingredients:

  • 2 tbsp unsalted butter
  • 1 large shallot, minced finely
  • 3 cloves garlic, minced
  • 0.25 cup non pareil capers, drained
  • 1 tsp caper brine
  • 0.5 cup dry white wine
  • 0.5 cup low sodium chicken stock
  • 3 tbsp fresh lemon juice
  • 4 tbsp cold unsalted butter, cubed
  • 2 tbsp fresh Italian parsley, chopped
  • 0.25 tsp fresh cracked black pepper

Instructions:

  1. Melt 2 tablespoons of unsalted butter in a skillet over medium heat until it begins to foam and sizzle. Add minced shallots and sauté until translucent and sweet, approximately 2 minutes.
  2. Incorporate the minced garlic and 0.25 cup capers into the skillet. Sauté for 60 seconds until the garlic is fragrant but not browned.
  3. Pour in the 0.5 cup white wine to deglaze the pan. Use a wooden spoon to scrape the browned bits (fond) from the bottom. Increase heat to medium-high and reduce the liquid by half for 3-4 minutes.
  4. Stir in the 0.5 cup chicken stock and 1 tsp caper brine. Bring to a simmer for 3 minutes to allow flavors to meld and until the sauce looks slightly thickened.
  5. Remove the pan from the heat. Gradually whisk in the 4 tablespoons of cold, cubed butter one piece at a time (mounting the sauce) until a thick, glossy emulsion forms.
  6. Garnish with 2 tbsp fresh parsley and 0.25 tsp cracked black pepper. Serve immediately over your choice of protein.