White Wine Shallots Sauce With Lemon and Capers

By Dr. Jenny on January 02, 2008

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    1. 2 tablespoons butter
    2. 2 teaspoons olive oil or 2 teaspoons canola oil
    3. 2 large shallots, diced
    4. 1/2 cup dry white wine
    5. 1/2 lemon, juice of
    6. 4 tablespoons capers, rinsed and drained
    7. 1 tablespoon chopped fresh parsley leaves
    8. salt and pepper


  1. Heat oil in medium saucepan over medium heat until shimmering, but not smoking.
  2. Add the shallots and cook, stirring frequently, until softened and beginning to color, about 1 1/2 minutes.
  3. Add wine and lemon juice, increase heat to high, and bring to a boil.
  4. Boil until reduced to 3/4 cup, 3-5 minutes.
  5. Remove saucepan from burner. Whisk in butter, capers, and parsley. Season with salt and pepper to taste.
  6. To serve, stir sauce to recombine, and spoon over your cooked fish.