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Lemon Caper Sauce

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4.8 from 8 reviews

The perfect sauce for the lemon rice croquettes is great with fish also.

Ingredients

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  • 2 tsp. capers, preferably salt-packed
  • 2 Tbs. unsalted butter
  • 1 Tbs. olive oil
  • 2 shallots, minced
  • 1 garlic clove, minced
  • 2/3 cup dry white wine
  • 2 Tbs. fresh lemon juice
  • Grated zest of 1 lemon
  • 1 Tbs. chopped fresh flat-leaf parsley

Instructions

  1. If using salt-packed capers, place them in a small bowl, add cold water to cover and soak for 20 minutes. Drain, rinse well and drain again, then pat dry on paper towels. If using vinegar-packed capers, rinse under cold running water, drain and pat dry.
  2. In a saute pan, melt butter with olive oil.
  3. Add the shallots and garlic to the pan and cook, stirring often, until fragrant, about 2 minutes. Add the wine and lemon juice, increase the heat to medium-high and boil until the sauce thickens slightly, 2 to 3 minutes. Stir in the parsley, capers and lemon zest, and season with salt and pepper.

Find it online: https://www.wildernesswife.com/blog/2013/05/13/lemon-rice-croquettes-the-french-way-to-use-leftovers/