Ingredients:

  • 4 tablespoons (57g) unsalted butter, divided
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1/4 cup (60ml) fresh lemon juice (from about 1-2 lemons)
  • 2 tablespoons (30ml) capers, drained and rinsed
  • 2 tablespoons (12g) fresh parsley, chopped
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a small saucepan over medium heat, melt 2 tablespoons of the butter.
  2. Add the minced garlic and sauté for about 30 seconds, or until fragrant, being careful not to burn it.
  3. If using white wine, pour it into the saucepan and bring to a simmer. Let it reduce for about 1-2 minutes, or until slightly thickened.
  4. Stir in the lemon juice and capers. Bring to a gentle simmer.
  5. Remove the saucepan from the heat. Whisk in the remaining 2 tablespoons of cold butter until melted and the sauce is emulsified and glossy.
  6. Stir in the chopped fresh parsley.
  7. Season with salt and pepper to taste.