LEMON BUTTER CAPER SAUCE RECIPES

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LEMON CAPER BUTTER SAUCE - ALLRECIPES



Lemon Caper Butter Sauce - Allrecipes image

This simple lemon caper butter sauce is the perfect accompaniment to sauteed sole.

Provided by Chef John

Categories     Sauces

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 1 serving

Number Of Ingredients 6

1 tablespoon capers
½ teaspoon butter
2 lemons, juiced
salt and ground black pepper to taste
2 tablespoons cold butter
1 teaspoon chopped fresh savory

Steps:

  • Crush capers in a small bowl with the back of a spoon.
  • Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
  • Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.

Nutrition Facts : Calories 269.1 calories, CarbohydrateContent 24.6 g, CholesterolContent 66.4 mg, FatContent 25.8 g, FiberContent 10.9 g, ProteinContent 3.2 g, SaturatedFatContent 16 g, SodiumContent 594.7 mg, SugarContent 0.1 g

LEMON BUTTER CAPER SAUCE - HELL’S KITCHEN RECIPES



Lemon Butter Caper Sauce - Hell’s Kitchen Recipes image

This simple Hell's kitchen lemon butter caper sauce recipe is the ideal complement to any sauteed, baked or broiled seafood dishes. also used for fish piccata of any sort.

Provided by John Siracusa

Categories     Gordon Ramsay    Gordon Ramsay Recipes

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 12

¼ tsp. Kosher salt to taste
¼ tsp. cracked black pepper, to taste
½ tsp. dried thyme leaves
4 Tbsp. unsalted butter
1 very small shallot, minced (about 1 Tsp.)
2 garlic cloves, minced (about 1 tsp.)
2 tsp. all-purpose flour
1 C. dry white wine
1 ½ C. chicken stock, homemade or low sodium
2 Tbsp. drained capers
2 Tbsp. minced fresh parsley
1 tsp. freshly grated lemon zest, plus 2 tablespoons juice

Steps:

  • Melt 2 Tbsp. of butter in it over medium heat until sizzling.
  • Now add the garlic and shallot, sauté them until soften, lowering the heat if needed, almost for 1 minute.
  • The Sprinkle flour in pan, cook, stirring, for additional 2 more minutes.
  • Now Whisk in the dry wine along with the chicken stock, bring heat up the heat to high and till the liquid begins to boil, make sure to scrape browned bits from the bottom of the saucepan.
  • Lower the heat to medium-high continue to cook, without a lid, until it’ reduced by ½ in about 7 to 10 minutes.

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