Lemon Cream Sauce with Capers and Shallots Recipe can be made with fresh ingredients or dried ingredients and is a solid pairing with pasta, chicken, or fish. It's a creamy, lemony, briny, and straight up delicious and simple sauce.
1finely chopped shallotor 1 tbsp dried rehydrated with water.
1juice of a lemonfreshly squeezed. Don't use Meyer Lemons and don't use lemon juice from a bottle.
salt and pepperto taste
¼tspfresh parsleydried can also be used to mix in.
Melt butter in a saucepan or skillet on medium heat. I prefer using a non-stick for this.
Add shallot and capers and allow to soften. Once they are fragrant and the shallots are soft, then move on to the next step. *if you are using dried shallots, be sure to allow them to rehydrate before adding them in. This takes about 5 minutes using a ratio of 1 tbsp shallot to 2 tbsp water*
Add juice of one lemon to the pan and reduce by half. You want to be sure that the lemon won't curdle the cream. There is nothing worse looking than a broken curdled sauce.
Add cream and reduce slightly to thicken about 3 minutes. This picture is when the cream first goes it. Let it bubble a little. Stir often. You want to see this thicken and reduce slightly.
Taste the sauce. Adjust with salt and pepper to your liking. I usually find that the brine usually adds more than enough salt.
Sprinkle parsley in sauce or on top of the meal it will be served upon. Fish, pasta, and chicken compliment the creamy and lemony taste of this sauce.