Caper Lemon Butter Sauce
The origin of caper lemon butter sauce can be traced back to French cuisine, where highlighting fresh, simple flavors has always played a central role. This sauce is a refreshing variation of the classic 'beurre blanc' (white butter sauce), made special by the tangy flavor of capers and the acidity of lemon. Imagine the butter melting gently in the pan, while the aroma of garlic fills the kitchen. This sauce is the perfect complement to a light summer dinner, but it can also hold its own as part of an elegant festive dish. The secret to the perfect butter sauce is low temperature: never over-boil it to avoid the butter from separating. If you want to make it more special, you can add a little white wine or a pinch of chili flakes for a spicier flavor.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: peel and finely mince the garlic, and finely chop the parsley. If the capers are large, chop them into smaller pieces.
2
In a medium saucepan, melt the butter over low heat, being careful not to burn it. The butter is ready when it begins to foam and has a slightly nutty aroma.
3
Add the minced garlic and sauté for 1-2 minutes, stirring constantly, until fragrant. Be careful not to brown it too much, as it can become bitter.
4
Pour in the lemon juice, then add the capers. Stir well to combine, and cook for another 2-3 minutes, allowing the flavors to meld.
5
Season with salt and freshly ground black pepper to taste. Finally, sprinkle with the chopped parsley, then remove from the heat.
6
Serve immediately while warm with fish, chicken, or pasta. If not using immediately, keep warm, but do not boil again to prevent the butter from separating.
