White Wine Shallots Sauce With Lemon And Capers

1. 1

   Heat oil in medium saucepan over medium heat until shimmering, but not smoking.

2. 2

   Add the shallots and cook, stirring frequently, until softened and beginning to color, about 1 1/2 minutes.

3. 3

   Add wine and lemon juice, increase heat to high, and bring to a boil.

4. 4

   Boil until reduced to 3/4 cup, 3-5 minutes.

5. 5

   Remove saucepan from burner. Whisk in butter, capers, and parsley. Season with salt and pepper to taste.

6. 6

   To serve, stir sauce to recombine, and spoon over your cooked fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.