Go Back

Lemon Caper Buerre Blanc


  • 1 tbsp Capers
  • 1 tsp Butter
  • 2 whole juiced lemons
  • 1 smidge lemon zest
  • 1/3 cup white wine
  • 4 tbs cold butter
  • fresh chives optional


  • Crush capers with the back of a spoon.
  • Melt 1tsp butter in a skillet over medium heat until butter foams lightly.
  • Sauté capers for 30 seconds in butter.
  • add lemon juice and white wine, bring to a simmer and cook, stirring frequently until liquid is reduced by 1/3-1/2. Usually around 3 minutes.
  • Remove from heat.
  • Salt and pepper to taste.
  • Stir in cold butter and chives (optional) stirring constantly until butter is completely melted and sauce is shiny and thick.