Capers are little flower buds (technically a fruit) that grow on the Flinders rose, which is found along the Mediterranean Sea. Once harvested, they're pickled to be used as a spice, and open jars last about 9 months in the fridge or three years unopened in dark pantry. They have a salty, briny, tangy taste, similar to green olives. Capers can be combined with creamy ingredients like mayonnaise or sour cream to carry their flavor. They pair well with acidic ingredients, especially lemon.

What dry white wine is best for cooking?

When a recipe calls for white wine, opt for a dry, crisp white such as pinot grigio or sauvignon blanc, and avoid using oaky or robust wines. If a recipe requires only 1/4 cup of wine like this one, feel free to use one you enjoy or find palatable. It's not necessary to spend a lot of money on wine for cooking. If you prefer not to buy a 750-milliliter bottle, consider purchasing a 4-pack of individual bottles.

White Wine Lemon-Caper Sauce

Name: White Wine Lemon-Caper Sauce
Prep time: 20 min
Total time: 20 min
Ingredients: 1 tablespoon extra-virgin olive oil; 0.25 cup minced shallot (about 1 medium); 0.25 cup dry white wine; 0.5 teaspoon lemon zest; 3 tablespoons lemon juice; 1 cup unsalted chicken broth plus 1 tablespoon, divided; 1 tablespoon chopped capers; 1 tablespoon chopped fresh parsley; 0.25 teaspoon salt; 0.25 teaspoon ground pepper; 1 tablespoon cornstarch; 2 tablespoons butter

Prep Time:

20 mins

Total Time:

20 mins

Servings:

8

Yield:

1 cup

Nutrition Profile:

Low-Carb Diabetes-Friendly Low-Sodium Low-Fat Heart-Healthy Low-Calorie

Jump to Nutrition Facts

This White Wine Lemon-Caper Sauce goes perfectly with chicken or fish. The acid from the bright citrusy lemon and dry white wine complements the pungent briny capers in this sauce, while creamy butter adds a touch of richness and antioxidant-rich shallots come in with a hit of earthy sweetness. Keep reading for expert tips, including how to use this sauce.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Lemon-caper sauce, with its bright, acidic flavor, pairs particularly well with salmon, shrimp, scallops or any other mild-flavored seafood. It also makes a great sauce for pasta with the addition of chopped fresh parsley and grated Parmesan. In addition, you can enjoy lemon-caper sauce with roasted chicken or drizzled lightly over mashed or roasted potatoes.
This recipe calls for 3 tablespoons of lemon juice for a bold, lemony flavor. For a more mild lemon flavor, you can cut back a little if you wish.
You can make lemon-caper sauce ahead and refrigerate it for up to 3 days. Reheat gently in the microwave or on the stovetop over low to medium heat.

Nutrition Notes

Lemon zest and lemon juice add some vitamin C and antioxidants to this sauce. Regularly including lemons in your diet might help give you a glowing complexion and reduce your risk of kidney stones.
Capers are flower buds that grow on the caper bush, a plant native to parts of Asia and the Mediterranean region. Capers offer powerful antioxidants but lose up to 60% of their antioxidant content after being pickled. Pickled capers also add sodium to any dish they're in. If you are watching your sodium intake or want to reduce the saltiness of this sauce, rinse the capers under running water before adding them in.
Shallots are in the same family as onions and like onions, contain antioxidants that have been linked to fighting heart disease, cancer and diabetes. The fiber in shallots feeds your gut's beneficial bacteria, helping them thrive.
While it doesn't really add any health benefits to this recipe, white wine adds some acidity and depth. The health benefits of regularly drinking wine—or any alcohol for that matter—are up for debate. There is some evidence that regularly drinking wine in moderation—emphasis on moderation—may have some heart health benefits due to the antioxidants in wine grapes. But those benefits dissipate beyond sipping in moderation.

White Wine Lemon Caper Sauce — Alexandra Shytsman

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Ingredients

1 tablespoon extra-virgin olive oil
¼ cup minced shallot (about 1 medium)
¼ cup dry white wine
½ teaspoon lemon zest
3 tablespoons lemon juice
1 cup unsalted chicken broth plus 1 tablespoon, divided
1 tablespoon chopped capers
1 tablespoon chopped fresh parsley
¼ teaspoon salt
¼ teaspoon ground pepper
1 tablespoon cornstarch
2 tablespoons butter

Directions

Heat oil in a medium skillet over medium-high heat. Add shallot and cook, stirring occasionally, until softened, about 1 minute. Add wine, lemon zest and lemon juice; bring to a boil. Cook, scraping up any browned bits from the bottom of the pan, until the liquid is reduced by about half, 2 to 3 minutes. Add 1 cup broth, capers, parsley, salt and pepper. Cook, stirring, until the sauce is reduced by about half, about 4 minutes.

Alexandra Shytsman
Whisk the remaining 1 tablespoon broth with cornstarch in a small bowl. While whisking, add the cornstarch slurry to the pan. Cook, stirring constantly, until thickened, about 1 minute. Remove from heat and stir in butter until melted.

Frequently Asked Questions

What are capers?

Capers are little flower buds (technically a fruit) that grow on the Flinders rose, which is found along the Mediterranean Sea. Once harvested, they're pickled to be used as a spice, and open jars last about 9 months in the fridge or three years unopened in dark pantry. They have a salty, briny, tangy taste, similar to green olives. Capers can be combined with creamy ingredients like mayonnaise or sour cream to carry their flavor. They pair well with acidic ingredients, especially lemon.
What dry white wine is best for cooking?

When a recipe calls for white wine, opt for a dry, crisp white such as pinot grigio or sauvignon blanc, and avoid using oaky or robust wines. If a recipe requires only 1/4 cup of wine like this one, feel free to use one you enjoy or find palatable. It's not necessary to spend a lot of money on wine for cooking. If you prefer not to buy a 750-milliliter bottle, consider purchasing a 4-pack of individual bottles.

Originally appeared: EatingWell Magazine, November 2019; updated September 2022

Nutrition Facts (per serving)

47	Calories
3g	Fat
3g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 2 Tbsp.
Calories 47
% Daily Value *
Total Carbohydrate 3g	1%
Dietary Fiber 0g	0%
Total Sugars 1g
Protein 1g	1%
Total Fat 3g	4%
Saturated Fat 1g	6%
Cholesterol 4mg	1%
Vitamin A 146IU	3%
Vitamin C 3mg	4%
Folate 4mcg	1%
Sodium 116mg	5%
Calcium 5mg	0%
Iron 0mg	1%
Magnesium 3mg	1%
Potassium 51mg	1%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by

Carrie Myers, M.S.,