Piccata Sauce
A bright, tangy lemon and caper sauce for fish or chicken
Ingredients
Instructions
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Sauté the aromaticsIn a medium saucepan over medium heat, melt 1 tablespoon of butter with the olive oil. Add the minced shallot and cook until softened and translucent, about 2-3 minutes. Add the garlic and cook for another 30 seconds until fragrant.
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Create a rouxSprinkle the flour over the shallot and garlic mixture and stir continuously for 1-2 minutes to cook out the raw flour taste and form a light roux. The mixture should be pale and bubbling.
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Deglaze and build the sauceSlowly pour in the white wine while whisking constantly to prevent lumps. Bring to a simmer and cook for 2 minutes to reduce slightly and cook off the alcohol. Add the chicken broth, lemon juice, and lemon zest, whisking to combine. Simmer gently for 5-7 minutes until the sauce begins to thicken.
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Finish the sauceReduce heat to low and add the capers. Whisk in the remaining 2 tablespoons of butter, one tablespoon at a time, until fully incorporated and the sauce is silky and glossy. This technique is called 'mounting with butter' and gives the sauce a velvety texture.
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Season and serveStir in the chopped parsley, salt, and pepper. Taste and adjust seasonings if needed. The sauce should be tangy, bright, and well-balanced. Serve immediately over chicken piccata, fish, or veal, spooning generously over the protein.
Nutritional Information
120
Calories
per serving
1
Protein
g per serving
4
Carbohydrates
g per serving
11
Total Fat
g per serving
6
Saturated Fat
g per serving
0.2
Fiber
g per serving
1
Sugar
g per serving
390
Sodium
mg per serving
15
Vitamin C
% DV per serving
2
Iron
% DV per serving
Piccata Sauce is Also Known As
Salsa Piccata, Lemon Caper Sauce, Sauce Piccata or Piccata al Limone
