White wine-butter sauce with capers
2 /3 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | White wine |
| ¼ | cup | Liquid used for steaming fish or fish stock |
| 1 | tablespoon | Capers, drained coarsely chopped |
| 4 | tablespoons | Butter, chilled cut in small pieces |
| ½ | teaspoon | Caper brine |
| 1 | teaspoon | Parsley, chopped |
| Salt and pepper | ||
Directions
Over high heat, reduce wine to ¼ cup in small saucepan. Add steaming liquid and reduce combined liquids to ⅓ cup. Add capers and whisk in butter pieces a few at a time to incorporate. When all the butter has been added, remove sauce from heat and whisk in remaining ingredients, including salt and pepper to taste. Serve immediately.
Cook's Illustrated March/April 1995 Submitted By DIANE LAZARUS On 02-10-95
Related recipes
- Baked salmon w/ caper sauce
- Baked salmon with caper sauce
- Beef with caper sauce
- Caper butter sauce
- Caper sauce
- Chicken with capers
- Chicken with olive and caper sauce
- Dill lemon and caper sauce
- Fish with capersauce
- Fish with mushrooms and capers
- Green sauce with capers and herbs
- Herb and caper sauce
- Kapernsauce - caper sauce
- Lemon pasta with capers
- Pasta with capers, garlic, and bread crumbs
- Poached fish with caper sauce
- Sauteed whitefish with caper sauce
- Veal cutlets with capers
- Veal in caper sauce
- White wine sauce