LEMON CAPER BUTTER SAUCE
This simple lemon caper butter sauce is the perfect accompaniment to sauteed sole.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Crush capers in a small bowl with the back of a spoon.
- Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
- Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.
Nutrition Facts : Calories 269.1 calories, Carbohydrate 24.6 g, Cholesterol 66.4 mg, Fat 25.8 g, Fiber 10.9 g, Protein 3.2 g, SaturatedFat 16 g, Sodium 594.7 mg, Sugar 0.1 g
COD WITH BROWN BUTTER LEMON SAUCE
Provided by Geoffrey Zakarian
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Cut the peels from the lemons, revealing the flesh. Cut the segments free from the membranes, then dice and place in a bowl. Squeeze any remaining juice from the membranes into the bowl. Set aside.
- Heat a large nonstick pan over medium-high heat. Add 4 tablespoons butter and begin to cook, stirring, until the butter begins to brown. Add the brioche, then reduce the heat to medium-low and cook, continually tossing and swirling the brioche until evenly toasted, about 4 minutes. Remove the croutons to a plate and let cool. Wipe out the pan.
- Sprinkle the fish with salt and pepper. Heat the same pan over medium-high heat. Add 4 tablespoons butter and the oil and begin to cook over the heat, stirring. Add the fish and cook, 2 to 3 minutes. Flip the fish and continue to cook, basting occasionally with the butter from the pan, another 2 to 3 minutes. Remove the fish to a plate. Wipe out the pan.
- Turn the pan to medium heat and add the remaining 4 tablespoons butter. Let melt, then add the capers and cook for 1 to 2 minutes. Continue to cook until the butter browns, then add the wine, lemon juice and segments and parsley. Swirl together. Spoon the sauce over the fish and garnish with the croutons.
SIMPLE LEMON CAPER SAUCE RECIPE
Use this lemon sauce with baked or grilled salmon or tuna, chicken, or turkey cutlets. It's a simple sauce made with fresh lemon, garlic, and butter.
Provided by Diana Rattray
Categories Sauce
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Melt the butter in a small skillet or sauté pan over low heat.
- Add the garlic, lemon zest and juice, and the capers. Bring to a simmer and continue cooking over low heat for about 30 seconds.
- Add the chopped fresh parsley and salt to taste. Stir and remove from the heat.
- Drizzle the warm sauce over cooked shrimp, fish, potatoes, chicken, or turkey and serve immediately. Enjoy.
Nutrition Facts : Calories 105 kcal, Carbohydrate 1 g, Cholesterol 31 mg, Fiber 0 g, Protein 0 g, SaturatedFat 7 g, Sodium 183 mg, Sugar 0 g, Fat 12 g, ServingSize 1/3 cup each (4 servings), UnsaturatedFat 0 g
BROWN BUTTER CHICKEN FRANCESE WITH LEMON AND CRISPY CAPERS
This Italian-American classic dish gets a nutty addition of browned butter and a briny crunch from crispy capers. It's sure to be a hit.
Provided by Elena Besser
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pat the chicken breasts dry with a paper towel. Press your palm down on a chicken breast and slice the chicken in half with a sharp knife parallel to the cutting board. Repeat with the second chicken breast to make a total of 4 cutlets.
- Heat the oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Add the capers and fry until golden brown and crispy, 1 to 2 minutes. Remove from the skillet using a slotted spoon and drain on a paper towel-lined plate. Reserve the oil in the skillet and remove from the heat.
- Set up a dredging station with 2 shallow bowls or pie plates. Combine the flour with 1/4 cup of the Parmesan, 1 tablespoon kosher salt and the lemon zest in 1 bowl; stir with a fork to combine. Whisk the eggs with 2 tablespoons of the cream in the other bowl.
- Heat the reserved oil in the skillet over medium heat.
- Working in an assembly line, dredge 1 chicken cutlet in the seasoned flour and turn to coat both sides; tap off any excess. Dip the chicken cutlet into the beaten eggs and coat both sides, letting any excess drip off. Carefully lower the cutlet into the skillet. Repeat with the remaining chicken cutlets, frying them in a single layer, until the chicken is opaque and golden brown, 4 to 5 minutes per side. Transfer the chicken to a paper towel-lined baking sheet and set aside.
- Carefully pour off the oil and discard. Wipe out the skillet with a paper towel. Add the butter and cook over medium heat, swirling the skillet occasionally, until the butter bubbles and begins to brown, 1 to 2 minutes. Add the wine and the juice of 1/2 the zested lemon, increase the heat to medium-high and continue to cook, stirring occasionally, until the liquid is reduced and thickened, 5 to 6 minutes.
- Add the chicken stock to the skillet and continue to cook over medium-high heat, stirring occasionally, until the sauce is reduced and thickened, about 5 minutes.
- Reduce the heat to medium-low and whisk in the remaining 1 tablespoon cream until emulsified.
- Taste and adjust the seasoning, if necessary. Return the chicken to the skillet, add the lemon slices and increase the heat to medium. Cook, spooning the sauce over the chicken, until it's warmed through and the lemons have started to soften, 3 to 4 minutes.
- Divide the chicken among plates, top with the lemon slices and spoon the sauce over the top.
- Sprinkle with the remaining 1/4 cup of Parmesan, the parsley and fried capers and enjoy.
EASY LEMON CAPER SAUCE
This delicious lemon caper sauce takes your meal to the next level! Great for salmon, shrimp, chicken, pasta: you name it.
Provided by Sonja Overhiser
Categories Sauce
Time 5m
Number Of Ingredients 5
Steps:
- Melt the butter in a saucepan or skillet over low heat.
- Once melted, add the capers and garlic and cook until fragrant, about 3 minutes.
- Remove from heat and remove garlic clove. Stir in the lemon juice, zest and kosher salt. Serve immediately over salmon, white fish, shrimp or chicken.
Nutrition Facts : Calories 105 calories, Sugar 0.1 g, Sodium 102.7 mg, Fat 11.6 g, SaturatedFat 7.2 g, TransFat 0 g, Carbohydrate 0.7 g, Fiber 0.2 g, Protein 0.3 g, Cholesterol 30.5 mg
CAPER SAUCE WITH BURNT LEMON
Make and share this Caper Sauce With Burnt Lemon recipe from Food.com.
Provided by Brookelynne26
Categories Sauces
Time 20m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Flour the lemon slices. Put the oil and lemon slices in a hot pan over medium heat and cook until the slices are caramelized and nicely browned on all sides. The flour will stick to the bottom of the pan a bit.
- Add the garlic and capers and then deglaze the pan with the stock. Scrape the bottom of the pan to loosen any stuck flour bits. Reduce the sauce over medium heat until it has thickened a little and has a denser consistency. Add the butter at the end and season with salt and pepper to taste.
Nutrition Facts : Calories 718.9, Fat 43.6, SaturatedFat 12.3, Cholesterol 41.3, Sodium 623.2, Carbohydrate 66.8, Fiber 3.4, Sugar 7.3, Protein 16.5
SOLE MEUNIERE WITH BROWNED BUTTER CAPER SAUCE
Mmmmmm....browned butter sauce. Wish I could mainline the stuff, but then it would bypass my tongue and boy, would it be ticked off! Any mild white fish would work here.
Provided by Sandi From CA
Categories European
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Season flour with salt and pepper to your preference, then dredge fillets in the mixture, shaking off any excess.
- Heat 2 tablespoons clarified butter in a large saute pan. When heated, place fillets in pan and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pan and transfer to a platter; sprinkle with parsley, then cover with foil.
- Remove remaining butter from the skillet and add the fresh butter. Heat until the butter begins to brown. Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Garnish with lemon slices.
Nutrition Facts : Calories 366.4, Fat 19.8, SaturatedFat 10.7, Cholesterol 138.5, Sodium 798.8, Carbohydrate 16.6, Fiber 0.8, Sugar 0.2, Protein 29.4
More about "caper sauce with burnt lemon food"
EASY LEMON CAPER SAUCE - SIMPLY DELICIOUS
From simply-delicious-food.com
4.6/5 (9)Total Time 5 minsCategory DinnerCalories 77 per serving
- Combine chopped capers, lemon juice and zest, garlic and herbs in a bowl and add a few tablespoons of oil.
LEMON CAPER BROWN BUTTER RAVIOLI | KITCHN | KITCHN
From thekitchn.com
WHITE WINE LEMON-CAPER SAUCE - EATINGWELL
From eatingwell.com
LEMON CAPER SAUCE- DAVITA
From davita.com
10 MINUTE LEMON CAPER SAUCE | JULIE BLANNER
From julieblanner.com
LEMON CAPER SAUCE - 5-MINUTE SAUCE OR DRESSING - SPICE …
From spicecravings.com
BROWN BUTTER CAPER SAUCE RECIPE | CHATELAINE
From chatelaine.com
LEMON CAPER BUTTER SAUCE - THE DINNER BITE
From thedinnerbite.com
LEMON SAUCE WITH CAPERS - WHOLE LOTTA YUM
From wholelottayum.com
LEMON CAPER BUTTER SAUCE FOR FISH | FAMILY-FRIENDS-FOOD
From family-friends-food.com
CAPER SAUCE WITH BURNT LEMON (CAPPERI E LIMONE) RECIPE - EAT YOUR …
From eatyourbooks.com
CHICKEN AND LEMON-CAPER SAUCE RECIPE | HELLOFRESH
From hellofresh.ca
LEMON PESTO | COOKING ON THE WEEKENDS
From cookingontheweekends.com
LEMON CAPER PASTA (EASY, 20 MINUTES!) - NOURISH AND FETE
From nourish-and-fete.com
HOW A SIMPLE SOUP CAN BE A GATEWAY TO 3 ADDITIONAL MEALS
From washingtonpost.com
EASY CREAMY LEMON CAPER PASTA – THE SASSY FOODIE
From thesassyfoodie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love