Zesty Lemon Caper Boost (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Salt, just enough to bring out flavors
02 -
1 teaspoon grated lemon peel
03 -
Black pepper, sprinkle as you like
04 -
2 tablespoons tangy capers, rinsed well
05 -
2 tablespoons zippy lemon juice, freshly squeezed
06 -
60 millilitres dry white wine or you can use chicken broth
07 -
2 garlic cloves, peeled and chopped small
08 -
2 tablespoons good olive oil
09 -
2 tablespoons plain unsalted butter
→ Garnish
10 -
1 tablespoon chopped fresh parsley (totally optional)
# Instructions:
01 -
Turn off the burner and toss in fresh parsley if you want. Spoon the warm sauce over your chicken, veggies, or pasta.
02 -
Mix in capers, lemon zest, and lemon juice. Sprinkle in some salt and black pepper to taste. Give it about a minute or two more on the heat.
03 -
Pour the broth or wine right in and give everything a good stir. Let it bubble gently for a couple minutes so it's not so strong.
04 -
Toss your chopped garlic into the pan. Cook it just long enough for it to smell amazing, but don’t let it get brown.
05 -
Drop butter into a skillet and add olive oil. Melt them together over medium heat until the butter is nice and bubbly.
# Notes:
01 -
Need the sauce thicker? Just let it cook a bit longer to thicken up.
02 -
This goes great with things like broccoli or asparagus straight from the oven or grill.