Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 large clove garlic, minced
  • 1 small shallot, minced
  • 2 tbsp non-pareil capers, drained and partially crushed
  • 3 tbsp freshly squeezed lemon juice
  • 1/2 tsp lemon zest, finely grated
  • 1/4 cup low-sodium chicken or vegetable broth
  • 3 tbsp unsalted butter, cold and cubed
  • 2 tbsp fresh Italian flat-leaf parsley, finely chopped
  • 1/8 tsp cracked black pepper
  • 1 pinch salt

Instructions:

  1. Place a small skillet over medium heat with the olive oil. Once shimmering, add the minced shallots and sauté for 2 minutes until translucent. Add the garlic and the capers (both whole and crushed), cooking for 30 seconds until fragrant.
  2. Pour the chicken broth and lemon juice into the skillet to deglaze. Increase heat slightly and simmer until the liquid reduces by approximately half, concentrating the flavors.
  3. Remove the skillet from the heat. Using the 'monter au beurre' technique, whisk in the cold, cubed butter one piece at a time. Continue whisking constantly until the butter is fully emulsified into a thick, opaque sauce.
  4. Stir in the lemon zest, fresh parsley, and cracked black pepper. Taste and adjust salt if necessary before serving immediately over your choice of protein.