Ingredients:

  • 4 tbsp unsalted butter, divided
  • 2 tbsp drained capers
  • 2 cloves garlic, minced
  • 1/4 cup vegetable stock with a splash of lemon juice
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, finely chopped
  • 1/8 tsp salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Melt 1 tablespoon of butter over medium heat in a small non-stick skillet or saucepan. Once the butter foams, add the minced garlic and drained capers. Sauté for about 60 seconds until the garlic is fragrant and the capers begin to slightly pop, ensuring the garlic does not brown.
  2. Pour in the 1/4 cup vegetable stock with a splash of lemon juice and the 2 tablespoons of fresh lemon juice. Increase the heat slightly and bring the mixture to a simmer. Stir frequently for 2–3 minutes until the liquid has reduced by about one-third and has a slightly syrupy consistency.
  3. Reduce the heat to low. Whisk in the remaining 3 tablespoons of butter, adding one tablespoon at a time and stirring constantly until the sauce is velvety and glossy.
  4. Remove the pan from the heat immediately. Stir in the chopped parsley, salt, and black pepper.