Ingredients:

  • 113 g unsalted butter
  • 45 ml fresh lemon juice
  • 30 g capers, drained
  • 6 g garlic, minced
  • 4 g fresh parsley, finely chopped
  • 1.5 g salt
  • 0.5 g black pepper
  • 15 ml low-sodium chicken broth

Instructions:

  1. Mince the garlic finely and chop the fresh parsley. Juice the lemon and strain it to remove all seeds.
  2. Melt 113 g unsalted butter in a small skillet over medium heat.
  3. Once the butter foams, add 6 g minced garlic and 30 g drained capers. Sauté for 1–2 minutes until the garlic is fragrant and capers slightly soften, ensuring the butter does not turn brown.
  4. Stir in 15 ml low-sodium chicken broth and 45 ml lemon juice, whisking constantly for 1 minute to incorporate the fat and liquid.
  5. Remove the pan from the heat immediately to prevent the sauce from breaking. Stir in 4 g chopped parsley, 1.5 g salt, and 0.5 g black pepper.