Ingredients:

  • 1 tbsp Extra Virgin Olive Oil
  • 1 small shallot, finely minced
  • 2 cloves garlic, thinly sliced
  • 1/2 cup dry white wine
  • 1/4 cup freshly squeezed lemon juice
  • 1 tbsp caper brine
  • 3 tbsp non pareil Capers
  • 4 tbsp unsalted butter, cubed and chilled
  • 2 tbsp fresh Italian parsley, finely chopped
  • 1/4 tsp cracked black pepper

Instructions:

  1. Heat the olive oil in your skillet over medium high heat until it shimmers.
  2. Add the minced shallots and cook for 2 minutes until translucent and soft.
  3. Toss in the sliced garlic and cook for 30 seconds until fragrant and pale gold.
  4. Pour in the 1/2 cup white wine and deglaze the pan until the liquid reduces by half.
  5. Stir in the 1/4 cup lemon juice and 1 tbsp caper brine.
  6. Add the 3 tbsp drained capers and 1/4 tsp black pepper.
  7. Reduce the heat to low and wait for the simmering to slow.
  8. Whisk in the 4 tbsp chilled butter one cube at a time until the sauce is velvety and thick.
  9. Remove from heat immediately once the butter is incorporated.
  10. Stir in the chopped parsley and serve immediately over your chosen protein.