Ingredients
Scale
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup dry white grape juice (such as Sauvignon Blanc or Pinot Grigio)
- 1/4 cup chicken broth
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 2 tablespoons capers, drained
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Pour in the white grape juice and chicken broth. Bring to a simmer and let it reduce by half, about 3-4 minutes.
- Stir in the lemon juice, lemon zest, and capers. Reduce heat to low and add butter, stirring until melted and incorporated into the sauce. Season with salt and pepper to taste.
- Stir in the fresh parsley. Serve immediately over your favorite dishes.
Notes
For a thicker sauce, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last minute of cooking. Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg