Lemon Caper Sauce

A quick and easy sauce for fish, chicken or pasta!


  • 1/2 c white wine
  • 1/8 c lemon juice
  • 1/2 c heavy cream OR cereal cream OR plain greek yogurt
  • 1/2 c grated parmessan cheese
  • 1/4 c grated white cheese (Old or Monterey Jack)
  • 2 tsp capers


  • In a small saucepan heat the wine and lemon juice until it reaches a boil.
  • Reduce heat and whisk in cream or yogurt.  Cook about 5 minutes to reduce slightly.
  • Whisk in cheeses until smooth.
  • Add capers and crush with back of spoon.
  • Serve hot.

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