Piccata Sauce

Recipe Credit: by Marissa Stevens https://pinchandswirl.com/piccata-sauce-recipe/#wprm-recipe-container-55491

(Sauces, Mediterranean)

Yield: 4 servings, Approximately 1 Cup of sauce
137 Calories
Prep Time: 5 min
Cook Time: 5 min
Total Time: 10 min
Ingredients

½ cup white wine or low-sodium chicken broth
      or vegetable broth
2 tablespoons fresh lemon juice
¼ cup capers drained and rinsed
4 tablespoons butter (1/2 of a standard cube)
fresh flat-leaf parsley for garnish, optional
1 small lemon thinly sliced for garnish, optional

Instructions

Piccata Sauce


1. Add wine, lemon juice, and capers to a skillet and bring to boil over medium-high heat. Continue to boil until reduced slightly, 1-2 minutes. Add butter and stir to melt; continue boiling until slightly thickened 30 seconds to 1 minute.
2. Serve as desired, garnished with parsley and lemon slices (optional). (See recipe notes for serving ideas.)

Instructions

1. Rinse the capers if you want to tone down the brininess. This is especially helpful if you’re cooking for someone who finds them too salty.
2. Dry white wine adds nice depth, but broth works just as well when you want something milder or alcohol-free.
3. Stir in the butter off the heat to keep the sauce glossy and smooth.
4. A pinch of lemon zest adds color and extra brightness. I usually add this when I’m serving the sauce with fish.
5. I like to freeze extra sauce in silicone ice cube trays, then transfer the cubes to a freezer bag so I can grab just what I need.