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The Art of Flavour Sunday e-magazine


Chive, Lemon, Butter and Caper Sauce

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  • 1 x Cup white wine

  • 1 x Cup double cream

  • 1 x Minced garlic clove

  • 1 x Teaspoon capers, chopped and rinsed

  • 1 x Teaspoon finely grated lemon zest

  • 1 x Tablespoons lemon juice

  • 2 x Tablespoons finely chopped chives

  • 4 x Tablespoons butter - unsalted

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

  • 1/4 x Teaspoon salt - optional


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 and thickened.

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

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

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.