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Creamy caper sauce served
Tangy white wine cream sauce with capers

White wine & caper cream sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
This sauce is a dance of acids and fats. The sweetness and thickness of the cream are cut through by the vinegar-salt character of the capers and the acidity of the white wine. A perfect accompaniment to plain roast meats or fish, where the sauce gives the character.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 180 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Frying pan

Allergen Information

⚠️ Milk
⚠️ Sulphites

Instructions

1 ✓

Rinse the capers, finely chop the onion.

Tip: The caper brine is very salty/vinegary, it can ruin the ratios if you don't rinse it.
2 ✓

Sauté the onion and garlic in the butter until translucent.

3 ✓

Pour in the wine, reduce by half.

Tip: This reduction concentrates the flavours.
4 ✓

Add the cream and capers, boil down to sauce consistency. Season at the end.

Tip: Be careful with salt because of the capers!

Recipe FAQ

Why did it curdle?
You added the acidic wine or lemon to cream that was too hot. Reduce the wine first!

Ingredients

  • 50 g Capers
  • 200 ml Double cream
  • 1 pc Onion (finely chopped)
  • 1 clove Garlic
  • 20 g Butter
  • 50 ml Dry white wine
  • 5 g Fresh parsley
  • 0.5 tsp Salt
  • 0.25 tsp Pepper