Ingredients:

  • 60ml freshly squeezed lemon juice
  • 30ml dry white wine
  • 1 small shallot, finely minced (approx. 15g)
  • 2 cloves garlic, smashed but whole
  • 85g high-quality unsalted butter, cubed and refrigerator-cold
  • 1g fine sea salt
  • 0.5g white pepper
  • 15g non-pareil capers, drained
  • 5g fresh Italian parsley, finely chiffonaded
  • 1 tsp lemon zest

Instructions:

  1. Place the lemon juice, white wine, minced shallots, and smashed garlic into a small heavy-bottomed stainless steel saucepan over medium-high heat.
  2. Simmer the liquid until it has reduced by half and achieved a syrupy consistency.
  3. Turn the heat to the lowest possible setting and remove the smashed garlic cloves.
  4. Add the cold butter one cube at a time, whisking constantly. Do not add the next cube until the previous one has completely emulsified into the liquid.
  5. Once the sauce is thick, opaque, and pale yellow, stir in the capers, parsley, lemon zest, sea salt, and white pepper. Serve immediately.