Best 3 White Wine Shallots Sauce With Lemon And Capers Recipes
Are you looking for a delectable sauce that will tantalize your taste buds and elevate your culinary creations? Look no further than the exquisite white wine shallots sauce with lemon and capers. This luscious sauce is a symphony of flavors, combining the delicate sweetness of white wine, the savory tang of shallots, the bright acidity of lemon, and the briny pop of capers. Whether you're a seasoned chef or a home cook looking to impress, this sauce will transform your dishes into gourmet masterpieces. Get ready to embark on a culinary journey as we explore the secrets of crafting this delectable sauce, taking your cooking skills to new heights.
Check out the recipes below so you can choose the best recipe for yourself!
WHITE WINE SHALLOTS SAUCE WITH LEMON AND CAPERS
I got this recipe from Holiday Market, which is near the house and we tried it on some white fish. DH and I thought it had a nice flavor.
Provided by Dr. Jenny
Categories Sauces
Time 13m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in medium saucepan over medium heat until shimmering, but not smoking.
- Add the shallots and cook, stirring frequently, until softened and beginning to color, about 1 1/2 minutes.
- Add wine and lemon juice, increase heat to high, and bring to a boil.
- Boil until reduced to 3/4 cup, 3-5 minutes.
- Remove saucepan from burner. Whisk in butter, capers, and parsley. Season with salt and pepper to taste.
- To serve, stir sauce to recombine, and spoon over your cooked fish.
WHITE WINE-SHALLOT SAUCE WITH LEMON AND CAPERS
Mmmm. This is a healthier version of a sauce for sauteed fish that's usually made with butter. It's delish on fish! Recipe is from Cook's/America's Test Kitchen...one of their "Light" books, but I can't remember which one.
Provided by Sandi From CA
Categories Sauces
Time 15m
Yield 3/4 cup
Number Of Ingredients 9
Steps:
- Combine oil and shallots in small saucepan over medium-low heat.
- Cover and cook, stirring occasionally, until softened, about 4 minutes.
- Add the wine, increase the heat to medium-high and simmer until the pan is almost dry, about 2 minutes.
- Add the chicken broth and continue to simmer until the mixture has reduced slightly, 3-5 minutes.
- Off the heat, whisk in the cream cheese, capers, parsley and lemon juice.
- Season with salt and pepper to taste and serve over sauteed or pan-fried fish.
SCALLOPS WITH CAPER PAN SAUCE RECIPE BY TASTY
Want to serve a show-stopping dinner that comes together in no time at all? Seared to golden brown perfection and bathed in a buttery pan sauce of fragrant shallots and white wine and briny capers, these scallops are sure to impress. And since the whole dish takes just 15 minutes to make, you don't need to wait for a special occasion to indulge.
Provided by Betsy Carter
Categories Dinner
Time 14m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Season the scallops on both sides with salt and pepper.
- In a large skillet, melt together 1 tablespoon butter and the olive oil over high heat. When the butter has melted, add the scallops to the pan and sear, flipping once halfway through, until golden brown on both sides and nearly opaque all the way through, 3-4 minutes total. Divide the scallops between 2 plates and return the skillet to medium-high heat.
- Melt 2 tablespoons butter in the skillet. Add the shallots and garlic. Cook, stirring, until softened and lightly browned, about 2 minutes.
- Stir in the capers and cook until fragrant, about 1 minute. Pour in the wine and cook, stirring, until slightly reduced, about 3 minutes.
- Remove the skillet from the heat and add the remaining tablespoon of butter, swirling the pan until it melts into the sauce. Season the sauce with salt and pepper, then spoon it over the scallops. Serve hot.
- Enjoy!
Nutrition Facts : Calories 647 calories, Carbohydrate 36 grams, Fat 10 grams, Fiber 1 gram, Protein 91 grams, Sugar 2 grams
Tips:
- Use a good quality white wine. The wine will be the main flavor component of the sauce, so it's important to use one that you enjoy drinking. A dry white wine with a crisp acidity, such as Sauvignon Blanc or Pinot Grigio, works well.
- Don't overcook the shallots. Shallots should be cooked until they are softened and translucent, but not browned. Overcooked shallots will have a bitter taste.
- Use fresh lemon juice and capers. Fresh lemon juice and capers will add a bright, briny flavor to the sauce. Bottled lemon juice and capers can be used, but they will not have the same flavor.
- Season the sauce to taste. The sauce should be seasoned with salt and pepper to taste. You may also want to add a pinch of cayenne pepper or red pepper flakes for a little bit of heat.
- Serve the sauce immediately. The sauce is best served immediately after it is made. It can be stored in the refrigerator for up to 3 days, but the flavor will be best if it is served fresh.
Conclusion:
White wine shallots sauce with lemon and capers is a delicious and versatile sauce that can be used to flavor a variety of dishes. It is perfect for fish, chicken, pork, or vegetables. The sauce is also easy to make and can be ready in just a few minutes. So next time you're looking for a quick and easy way to add flavor to your meal, give this white wine shallots sauce a try.
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