Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium shallot, finely minced
  • 2 cloves garlic, minced
  • 2 tbsp non-pareil capers, drained and rinsed
  • ½ cup heavy cream
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest, finely grated
  • 2 tbsp freshly grated Parmesan cheese
  • ¼ tsp cracked black pepper
  • Salt to taste

Instructions:

  1. Melt the butter over medium heat. Add the minced shallots and cook for 2–3 minutes until translucent. Stir in the garlic and cook for another 30 seconds until fragrant but not browned.
  2. Add the drained capers to the butter mixture and stir for 1 minute to bloom the salty oils.
  3. Pour in the heavy cream and bring to a gentle simmer. Let it bubble for 3–4 minutes until the sauce reduces slightly and coats the back of a spoon.
  4. Remove from heat. Whisk in the lemon juice, lemon zest, and Parmesan cheese. Stir until the cheese is completely melted and the sauce is glossy and smooth. Season with black pepper.