Ingredients

• 1 x Cup white wine

• 1 x Cup double cream

• 1 x Minced garlic clove

• 2 x Teaspoons capers, chopped

• 1 x Teaspoon finely grated lemon zest

• 1 x Tablespoon lemon juice

• 2 x Tablespoons finely chopped chives or fresh parsley

• 4-5 x Tablespoons butter - unsalted - see note

• Pinch x black pepper - you may wish to add more to your taste

• Salt to taste

Preparation

In a small saucepan add the white wine and garlic then bring to a simmer and reduce be half.

Next add the cream and whisk allowing to simmer until the cream has reduced

Now on a low heat stir in the lemon juice, capers, lemon zest. Continue whisking.

Then, taking the pan off the heat, progressively add in the cold butter and add the chives last then whisk further. Your sauce is now ready to serve.

Note: We found the extra butter added nicely to the sauce.

Important: The cold butter should be added when the sauce is off the heat to prevent splitting.

Comments: This sauce is wonderfully bright and a little sharp by definition so it's good to taste while you are working.