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

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