Ingredients:

  • 6 tablespoons cold, cubed unsalted butter
  • 1 small shallot or 2 Tbsp finely minced yellow onion
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine or chicken stock
  • 1/4 cup fresh, strained lemon juice
  • 2 tablespoons drained, roughly chopped capers
  • 2 tablespoons finely chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Prepare all ingredients: cube the cold butter, mince the shallot/garlic, chop the capers/parsley, and juice the lemons. Keep the butter cubes chilled.
  2. Melt 1 tablespoon of butter in a medium non-stick sauté pan over medium-low heat. Add the minced shallot/onion and cook gently until translucent (about 3 minutes). Add the minced garlic and cook for 30 seconds until fragrant.
  3. Pour in the white wine (or stock). Increase heat to medium, bring to a simmer, and scrape up any browned bits from the bottom of the pan. Reduce the liquid by half to concentrate the flavour.
  4. Remove the pan from the heat momentarily. Whisk in the fresh lemon juice and the chopped capers.
  5. Return the pan to very low heat. Start whisking the sauce continuously while adding the cold butter cubes one at a time. Whisk vigorously until each cube is fully incorporated and the sauce thickens into a creamy, opaque emulsion. Do not allow the sauce to boil.
  6. Once all butter is incorporated, remove from heat. Taste the sauce and adjust seasoning with salt and pepper. Stir in the fresh parsley just before serving over your chosen protein or pasta.