Diary of a Chef · Just Chefn Around

White Wine–Lemon Cream Sauce

12 minutes · serves 2 (scale ×2 for 4)

By Diary of a Chef

Ingredients

• 1 shallot, finely minced
• 1/2 cup dry white wine (Sauvignon Blanc)
• 1/2 cup chicken stock (homemade for body)
• 2 tbsp heavy cream
• 1 tbsp capers
• 1/2 lemon, zest and juice
• 1 tbsp cold unsalted butter
• 1 tbsp chopped parsley
• Kosher salt and pepper

Instructions

1. 1Sweat

   In ~1 tbsp of the pan's fat over medium: shallot until soft.

2. 2Deglaze hard

   Wine in, scraping the fond; reduce until nearly dry — 1–2 tbsp left.

3. 3Stock

   Reduce by about half, until the sauce starts carrying body. Stop early — silky, not syrupy.

4. 4Finish

   Cream, brief simmer. Off heat: cold butter whisked in, then capers, zest, juice, parsley, seasoning. Lemon always at the end. Glossy; lightly coats a spoon.