When I used to be a saucier, one of my favorite sauces to make was this white wine caper sauce. It’s briny capers and creamy texture go perfectly with chicken and seafood and it is incredibly easy to make. It is especially great because it is a pan sauce and comes together quickly.

A pan sauce is a sauce made a la minute, typically in the same pan you just cooked your meat or seafood in. You use the drippings from the meat, add aromatic vegetables, and flavorful liquids to create a sauce to pair with your meat. Pan sauces are a great way to add flavor and moisture to dishes, and they are also a convenient way to use up the drippings from cooked meat or vegetables, which can otherwise be discarded. Plus, they are easy to customize by using different ingredients and seasonings to create a wide variety of flavors.

• Butter – You really cannot make this sauce without butter, apologies to the dairy free people. No subs here! Make sure it is unsalted.
• Capers – This is the main flavoring ingredient of this sauce. Omit if you like.
• Shallots and Garlic – These are the aromatics of this sauce. You can also use onions here, just note it will change the flavor.
• White Wine – Make sure to use a dry white wine here for the best flavor. If you cannot consume whine, omit and use more chicken stock for the liquid, then finish with fresh lemon juice.
• Chicken Stock – I like chicken stock for the flavor, however you can use any chicken stock.