Easy Piccata Sauce Recipe
A quick, zesty pan sauce made with lemon juice, capers, and butter—ready in 10 minutes to drizzle over chicken, fish, or vegetables.
Servings: 4 people
Ingredients
- 1/2 cup white wine or low-sodium chicken broth or vegetable broth
- 2 tablespoons fresh lemon juice
- 1/4 cup capers drained and rinsed
- 4 tablespoons butter (1/2 of a standard cube)
- fresh flat-leaf parsley for garnish, optional
- 1 small lemon thinly sliced for garnish, optional
Instructions
- Add wine, lemon juice, and capers to a skillet and bring to boil over medium-high heat. Continue to boil until reduced slightly, 1-2 minutes. Add butter and stir to melt; continue boiling until slightly thickened 30 seconds to 1 minute.
- Serve as desired, garnished with parsley and lemon slices (optional). (See recipe notes for serving ideas.)
Video
Notes
- Rinse the capers if you want to tone down the brininess. This is especially helpful if you're cooking for someone who finds them too salty.
- Dry white wine adds nice depth, but broth works just as well when you want something milder or alcohol-free.
- Stir in the butter off the heat to keep the sauce glossy and smooth.
- A pinch of lemon zest adds color and extra brightness. I usually add this when I'm serving the sauce with fish.
- I like to freeze extra sauce in silicone ice cube trays, then transfer the cubes to a freezer bag so I can grab just what I need.
Nutrition
Calories: 137kcal | Carbohydrates: 4g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 395mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 371IU | Vitamin C: 18mg | Calcium: 18mg | Iron: 0.4mg
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